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Make the broth: Add 6 cups water to a medium saucepan and bring it to a boil. Add tomato paste and sugar to water. Season with 1 teaspoon kosher salt. ADD 1 TEASPOON OF SUGAR. Reduce the heat to low to keep the broth hot.
Assemble the sauce: Meanwhile, heat a 10 to 12-inch cast-iron or non-stick skillet over medium-high heat. Add the oil. Once hot, add the garlic and chili flakes and cook just until fragrant, about 30 seconds. Add the tomato PASSATA and stir. Season with salt to taste. COOK 4 MINUTES.
Start cooking the pasta: Add the pasta, spreading it out as much as you can to submerge it in sauce. Add up to a cup of the broth to just barely submerge the noodles. The heat should remain on medium-high. Cook, undisturbed, until charred in places on the bottom and the sauce is looking dry, about 5 minutes. DO THIS TWICE FOR A TOTAL OF 10 MINUTES.
Flip the pasta: Once the pasta has formed some burnt crust on the bottom, use a wooden spatula to scrape it up and flip it over so the charred bits are on top. Perform the above cooking method 2 more times for a total of 20 minutes.
FLIP AGAIN. ADD 5TH CUP OF BROTH AND LEAVE FOR 5 MINUTES THEN TURN UP HEAT AND DEVELOP THE CRUST FOR 5 MORE MINUTES.
Test the pasta:
DRIZZLE OIL OLIVE OVER SPAGHETTI BEFORE SERVING
Add creamy cheese and a side.