vegetarianPrep aromatics
Finely mince the Garlic. Trim and finely chop the Red Cayenne Pepper with the seeds left in for full heat. If you're starting from a block, finely grate the Parmesan and set it aside for serving. If you're using the herb garnish, finely chop the Parsley too.
Boil pasta
Bring a large pot of water to a rolling boil, then salt it generously with about 1 tablespoon of Salt. Add the Penne and cook for 10 minutes, or until just al dente, stirring once or twice so the pieces don't stick together.
Cook the sauce
While the pasta cooks, warm the Extra Virgin Olive Oil in a large skillet over medium heat. Add the Garlic, Red Cayenne Pepper, and Chili Flakes, and cook for about 30 seconds, stirring constantly, just until fragrant and before the garlic browns. Stir in the Crushed Canned Tomatoes, season with 1.2 teaspoons more salt and the Black Pepper, and simmer for 15 minutes until the sauce looks a little thicker and tastes rounded. If it still tastes sharp, stir in the Sugar a little at a time.
Drain pasta
When the Penne is just al dente, reserve about 1 cup of the pasta water, then drain the pasta well.
Toss and serve
Add the drained pasta to the skillet and toss for 30 seconds, loosening with a splash of the reserved pasta water if needed, until every piece is glossy and coated. Divide into bowls and finish with the Parmesan and the Parsley if you like.
