Cook the penne in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Peel and chop the garlic. Roast the pine nuts in a pot without fat, remove. Heat the oil in the pot.
Fry the ground pork in it until crumbly. Fry the garlic. Add tomatoes and juice, chop, bring to the boil and simmer for about 10 minutes. Season with salt and 1⁄2 TL chili flakes.
Grate parmesan. Wash the basil, remove the leaves. Drain pasta and mix with sauce. Sprinkle with pine nuts, parmesan and basil. Spread the ricotta on top.