Fill a large pot with water and add 1 tablespoon of salt. Bring it to a rolling boil, then add the penne pasta. Cook until al dente, about 10-12 minutes, and remember to reserve 1 cup of pasta water before draining.

In a skillet, heat 4 tablespoons of olive oil over medium heat. Add 4 thinly sliced cloves of garlic. Sauté until lightly golden, about 2-3 minutes.

Stir in 1-2 teaspoons of crushed red pepper flakes, and toast for about 30 seconds.

Pour in the crushed San Marzano tomatoes. Let it simmer for about 15 minutes, stirring occasionally. Season with salt, freshly ground black pepper, and optional sugar if needed.

Add the drained penne to the sauce, tossing well to coat. Use reserved pasta water to adjust the sauce's consistency.

Dish out the Penne Arrabbiata and garnish with grated cheese and parsley.