In a sauce pan, cook the onion and the garlic in the olive oil until the onion is softened.
Add chopped tomatoes with juice, crushed pepperoncini, basil, and sugar.
Season with salt and pepper, then simmer, stirring often for 40-45 minutes until the you have a nice, thick sauce.
Boil the penne until al dente, drain the pasta and mix well.
Serve with freshly grated Parmesan cheese.
Have the fire-extinguisher handy, and enjoy.