Step 1

Put the can of tomatoes in a food processor or blender and pulse once or twice. You want the big chunks to be broken up, but you don't want a smooth puree.

Step 2

Bring a large pot of well salted water to a boil.

Step 3

Add the olive oil and garlic to a frying pan and fry the garlic over medium heat until fragrant, but not browned.

Step 4

Add the gochugaru, tomato paste, and anchovy paste and continue to saute until the mixture is a vibrant red and is very fragrant.

Step 5

Add the tomatoes to the pan.

Step 6

Boil the pasta for 1 minute less than what the package directions say.

Step 7

Simmer the sauce while the pasta cooks. If it starts to spatter, just start stirring it constantly with a spatula. This will not only reduce the spattering (by lowering the temperature) it also speeds up the reduction of the sauce as more water evaporates.

Step 8

When the pasta is almost done, add the pecorino romano and salt and pepper the sauce to taste (I usually add about 1/4 teaspoon of salt and pepper).

Step 9

When the pasta is done, drain it and add it to the sauce. Toss to coat evenly and then serve the penne all'arrabbiata immediately.