Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and penne pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile heat the olive oil in a large non-stick frying pan over medium heat. Add the garlic and chilli. Cook without browning the garlic for 2 minutes or until aromatic. Add the Italian canned tomatoes and bring to a simmer. Cook for a further 10 minutes or until slightly reduced. Season with salt to taste and mix well with a wooden spoon, cooking for a further 2 minutes.
Drain the pasta, reserving 2 tablespoons (40ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with arrabiata sauce and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the parsley and toss to combine. Divide the Penne all’arrabiata among serving bowls – top with pecorino and drizzle extra virgin olive oil on top. Serve immediately – Buon appetito.
400g penne pasta|2 tablespoons (40ml) extra virgin olive oil, plus extra to serve|2 clove garlic, finely chopped|2 small red chillies, finely chopped|400g Italian canned chopped tomatoes|2 tablespoons flat-leaf parsley|Sea salt|Pecorino Romano, finely grated to serve