Begin by bringing a large pot of salted water to a boil. Add in the 8 ounces of uncooked penne pasta and cook according to package instructions until al dente. Once cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the 3 large cloves of minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
Stir in 1 teaspoon of red pepper flakes and cook for an additional 30 seconds. This will help release the flavors of the spices into the oil.
Next, add the 2 cans of finely chopped tomatoes with juices into the skillet. Stir to combine and bring the mixture to a gentle simmer. If you prefer a hint of sweetness to balance the acidity of the tomatoes, add in 1 teaspoon of packed brown sugar at this stage.
Season the sauce with salt and pepper to taste. Allow it to simmer for about 10 minutes, stirring occasionally. If the sauce becomes too thick, you can add a splash of the reserved pasta water to reach your desired consistency.
Once the sauce is ready, add the drained penne pasta directly into the skillet. Toss everything together, ensuring the pasta is well coated with the sauce. If needed, add more reserved pasta water a little at a time to help the sauce adhere to the pasta.
Serve the pasta hot, garnished with freshly grated parmesan cheese. This adds an extra layer of flavor and creaminess that complements the spicy sauce beautifully. Enjoy your Easy Pasta Arrabiata!
