Place the oil, crushed garlic cloves and finely chopped chili pepper in a saucepan and sauté over moderate heat for about 3 minutes. Add the tomato pulp and cook for 15 minutes, then add salt to taste. in the meantime, take a saucepan, pour in some water and bring to the boil. Pour in the pasta and let it cook according to the cooking time indicated on the package (7-9 minutes). When ready, drain and pour into the pan with the spicy sauce. Sauté for about 2 minutes with the freshly chopped parsley. Serve your Penne all’arrabbiata with plenty of pecorino romano cheese.