Fill a large pot with water, adding 1 tablespoon of salt. Bring it to a rolling boil before adding the 16 ounces of penne pasta. Cook until al dente, about 8-10 minutes, then reserve 1 cup of pasta water. Drain the pasta.

In a large skillet, warm 4 tablespoons of olive oil over medium heat. Add 4 cloves of thinly sliced garlic and sauté until it turns lightly golden.

Sprinkle in 1-2 teaspoons of crushed red pepper flakes. Toast them for about 30 seconds.

Pour in 1 can (28 ounces) of crushed San Marzano tomatoes. Simmer for about 15 minutes, seasoning with 1 ½ teaspoons of salt, freshly ground black pepper, and sugar if desired.

Add the drained penne to the skillet, gently tossing it with the sauce. Use the reserved pasta water to adjust the consistency.

Plate your Penne Arrabbiata, topping each serving with freshly grated cheese and chopped parsley.