1 lb penne (or whole-wheat penne)
1 Tbsp olive oil
3 cloves garlic, finely chopped
¼ tsp crushed red pepper, more or less to taste
1 28-oz can whole tomatoes, drained
½ cup freshly grated Parmesan or Romano cheese
¼ cup chopped fresh parsley
freshly ground black pepper

Cook pasta, until al dente, according to package directions. Meanwhile, heat oil in large non-stick skillet over low heat. Add garlic and red pepper. Cook for 1 minute, stirring, until garlic is golden brown. Do not allow garlic to burn. Add tomatoes, crushing roughly with back of spoon. Simmer 5 minutes, or until slightly reduced. Drain cooked pasta. Return to pot. Stir in sauce. Stir over very high heat until mixture sizzles. Remove from heat. Add cheese and parsley. Toss well. Add salt and black pepper to taste. Serve immediately. Serves 3–4. 

Wine Recommendation: Tassel Ridge Iowa In the Dark

I recommend Tassel Ridge Iowa In the Dark from Tassel Ridge because it will complement the spicy Penne Arrabbiata. Iowa In the Dark is a dry, light red wine with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. A blend of Marquette, St. Croix, and Frontenac grapes grown in our Mahaska County, Iowa vineyards, Iowa In the Dark complements lightly seasoned meat. Serve at room temperature.—Bob Wersen, Owner, Tassel Ridge Winery