In a medium pot, bring 4 cups of salted water to a rolling boil, add penne pasta, and cook until al dente, about 10-12 minutes. Reserve ½ cup pasta water, then drain.

In a large skillet, heat olive oil over medium heat and sauté minced garlic for about 1 minute until fragrant.

Stir in chili crisp and cook for an additional 20 seconds, then add tomato paste and sesame seed oil, stirring for about 30 seconds.

Add whole peeled tomatoes, a pinch of salt, and sugar, crushing tomatoes gently. Simmer on low heat for 10-15 minutes.

If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.

Toss cooked penne with the sauce and serve immediately, garnished with grated cheese and parsley.