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Fill up a large pot with water, add in a pinch of salt and bring to a boil. Cook the penne pasta in the boiling water. Make sure not to over-boil the pasta since it will continue to cook in the sauce later on.
Peel the cloves of garlic and finely chop. Remove seeds from the chilli peppers and finely slice.
You can make your own parmesan cheese shaving using a peeler, or simply use store-bought ones. Remove leaves from the sprigs of fresh basil.
Heat up a splash of olive oil in a deep frying pan, sauté the garlic and chilli peppers. Keep some basil leaves on the side for garnish and add in the rest of the basil and twigs. Cook them for a short while.
Pour in 600 gram canned tomatoes and let the dish softly simmer for about 10 minutes. Season using salt then remove the basil twigs.
Use a skimmer to add the almost fully cooked penne pasta into the sauce together with a little bit of the pasta water. Cook the pasta until al-dente or when the sauce has reached the preferred thickness.
Season again using salt. Serve the penne all'arrabiata with a couple of fresh basil leaves and parmesan shavings. Enjoy your meal!