In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add 4 minced garlic cloves. Sauté for about 30 seconds until fragrant, then sprinkle in 1 teaspoon of red cayenne pepper and 1 teaspoon of chili flakes. Cook for an additional minute until the garlic turns golden, stirring frequently to prevent burning.

Next, pour in a 28-ounce can of crushed tomatoes and stir well to combine with the garlic mixture. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Bring the sauce to a gentle simmer over medium heat, allowing it to bubble lightly for about 15 minutes, stirring occasionally. Taste and adjust the acidity with a pinch of white sugar if necessary.

While the sauce simmers, bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook according to the package instructions, usually around 10-12 minutes, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta in a colander.

With the sauce finished, add the drained penne to the skillet containing the spicy tomato sauce. Toss everything together gently, adding a splash of the reserved pasta water as needed to reach your desired sauce consistency.

Immediately plate generous portions of the spicy tomato pasta, ensuring that each serving is adorned with a sprinkle of freshly grated Parmesan cheese. Garnish with chopped parsley if desired.