1. Crush the garlic and slice the fresh chillies into rings (deseed them if you prefer it milder).
2. In a wide frying pan, fry the garlic and chilli in the extra virgin olive oil over low heat for 2-3 minutes so the oil takes on their flavour; you can remove the garlic afterwards.
3. Add the hand-crushed tomatoes, season with salt and simmer for 15 minutes until thick and glossy.
4. Meanwhile, cook the penne in plenty of salted water for 1 minute less than the stated time.
5. Tip the drained penne into the sauce, toss together for 1 minute with a little cooking water and finally stir in the finely chopped parsley.
6. Serve hot, sprinkled with a little grated pecorino.
Tip: "Arrabbiata" means "angry" - a nod to the red face the heat gives you; feel free to adjust the amount of chilli to your taste.
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