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For extra flavor development, toast the dried chiles on a dry pan for 30-45 seconds or microwave for 15-20 seconds before adding to blender.
If you prefer to not use dried chiles, replace with ~1 tablespoon of chili powder, 1 tsp smoked paprika, and some cayenne.
Cook the pasta to 50% of the time shown on the box.
Cover and cook for 20-25 more minutes to finish cooking the pasta.
Allocate to 10 equal sized containers, store in the freezer (they'll last for several months frozen), and microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for a creamier sauce.