Start by filling a large pot with salted water and bringing it to a rolling boil over high heat. Once boiling, add the penne pasta and cook it according to the package instructions until it’s al dente, usually around 10-12 minutes. Be sure to stir occasionally for even cooking. As the pasta cooks, reserve ½ cup of pasta water, then drain the penne and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 3-4 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to let the garlic brown.

Stir in 2 tablespoons of chili crisp into the skillet with the sautéed garlic, letting it cook for about 20 seconds to release its flavors.

Next, add 2 tablespoons of tomato paste and 1 tablespoon of sesame seed oil to the skillet. Cook this mixture for about 30 seconds, using a spatula to break up any clumps of tomato paste.

Add one can of whole peeled tomatoes (crushed by hand) along with a pinch of salt and a teaspoon of sugar to the skillet. Stir the ingredients together and lower the heat to a simmer. Let it cook for 10-15 minutes, stirring occasionally.

If the sauce becomes too thick during cooking, gradually stir in some of the reserved pasta water until you achieve your desired consistency.

Once your sauce is ready, add the drained penne pasta to the skillet, tossing well to coat the pasta evenly with the delicious sauce.

Remove the skillet from heat and serve your Spicy Penne Arrabbiata with Chili Crisp onto plates. Garnish with freshly chopped parsley and a generous sprinkle of Pecorino Romano or Parmesan cheese.