In a large pot bring to boil enough water to cook the pasta. When at rolling boiling add the salt and the penne pasta. Cook until "al dente" as directed.

In the meantime heat in a large pan some extra virgin olive oil and brown the minced garlic with the crushed hot red pepper.

Add the tomato sauce and cook at low heat covered for 5 minutes. Adjust of salt.

When the pasta is ready, drain, add to the pan and stir fry for few moments.

Top with fresh chopped Italian Parsley and shaved or grated Pecorino Romano cheese. The famous Italian "Penne all'Arrabbiata" pasta is ready to be served.

Instead of tomato sauce you can use fresh ripe tomatoes. Boil them for 2 minutes in abundant water, let cool and then peel. Remove the seeds and cut in small pieces before adding them to the olive oil and garlic.