Spicy Arrabbiata Penne

1Bring a large pot of salted water to a boil. Add the penne pasta (400 g) and cook according to package instructions until al dente, usually about 11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.

2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic (4 cloves) and sauté gently until fragrant and lightly golden, about 1-2 minutes, being careful not to burn it.

3Add the red chili flakes (1 teaspoon) to the garlic (4 cloves) oil and stir for about 30 seconds to release their flavor.

4Pour in the crushed tomatoes, stir well, and bring the sauce to a simmer. Season with salt, pepper, and sugar if using. Let the sauce cook gently for 15-20 minutes, stirring occasionally, until it thickens slightly.

5Add the drained penne directly into the sauce along with a splash of the reserved pasta water to help the sauce coat the pasta evenly. Toss well over low heat for 2-3 minutes to marry the flavors.

6Remove from heat and stir in the chopped fresh parsley for a burst of freshness.

7Serve immediately, topped with grated Pecorino Romano or Parmesan cheese if desired. Enjoy your spicy, fiery Arrabbiata penne!