Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Make the Sauce: While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and chili flakes, and sauté for about 1 minute, or until the garlic is golden but not browned.

Add Tomatoes: Pour in the crushed tomatoes, add salt and pepper, and stir to combine. Simmer the sauce for about 10-15 minutes, or until it thickens.

Combine Pasta and Sauce: Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Finish the Dish: Stir in the chopped parsley, and give the pasta one final toss.

Serve: Plate the pasta and drizzle with a little extra virgin olive oil. Sprinkle with freshly grated cheese before serving.

Optional: For an extra touch of freshness, add some fresh basil leaves when serving.

Serve the Penne all'Arrabbiata hot, with extra chili flakes on the side for those who like it extra spicy. It pairs wonderfully with a crisp salad and a glass of Italian red wine, perhaps a Chianti, to stand up to the bold flavors.