Ingredients:

  • 8 oz (225g) penne pasta
  • 2 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • ½ - 1 tsp red pepper flakes (adjust to taste)
  • 1 can (14 oz / 400g) crushed tomatoes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2-3 tbsp chili crisp (adjust to spice level and preference)
  • Fresh basil or parsley, chopped (optional)
  • Grated Parmesan or Pecorino cheese (optional, for serving)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente. Reserve ½ cup (120ml) of pasta water before draining. Drain the pasta.
  2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is fragrant and lightly golden (be careful not to burn it!), about 1-2 minutes.
  3. Add crushed tomatoes to the skillet. Season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
  4. Stir in 2 tablespoons of chili crisp into the sauce. Taste and adjust for heat, adding more chili crisp as desired.
  5. Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
  6. Top with fresh herbs and cheese, if using. Drizzle with extra chili crisp before serving for extra kick and crunch.