In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 4 cloves of finely minced garlic, sautéing for about 10 seconds until fragrant.

Introduce 1 chopped fresh cayenne pepper and 1 teaspoon of chili flakes, cooking for 1 minute until garlic turns lightly golden.

Add a 28-ounce can of crushed tomatoes, 1 teaspoon of cooking salt, and freshly ground black pepper. Bring the mixture to a gentle simmer and reduce heat to medium. Cook for approximately 15 minutes, stirring occasionally.

Bring a large pot of salted water to a boil. Cook 12 ounces of penne or ziti according to package instructions—about 10-12 minutes.

In the same pot with the sauce, add the drained pasta and ½ cup of reserved pasta water. Toss together gently over low heat.

Dish the spicy penne all'Arrabbiata into bowls, topping with freshly grated Parmesan cheese and chopped parsley if desired.