Bring a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea). This is crucial for flavoring the pasta from the inside out.

While the water is heating, prepare the sauce. Heat the extra virgin olive oil in a large skillet or sauté pan over medium heat. Add the thinly sliced garlic and crushed red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

Pour the can of San Marzano tomatoes and their juices into the skillet. Use a wooden spoon or your hands to crush the whole tomatoes into smaller, rustic pieces. Stir everything to combine.

Season the sauce with 1/2 teaspoon of kosher salt and the freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for about 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded. Taste and adjust seasoning if necessary.

Once the water is boiling and the sauce is simmering, add the penne rigate to the pot. Cook according to package directions until al dente (firm to the bite).

Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well in a colander.

Add the drained penne directly to the skillet with the arrabbiata sauce. Add the chopped fresh parsley and toss vigorously over medium heat for about 1 minute. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it and help it cling beautifully to the pasta.

Serve immediately. Divide the Penne all'Arrabbiata among warm pasta bowls. Garnish with a bit more fresh parsley, a drizzle of good quality olive oil, and a generous grating of Pecorino Romano cheese, if desired.