Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon of salt, then stir in the penne pasta. Cook until al dente, about 9-11 minutes, reserving ½ cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves, sauté for about 1 minute until fragrant.

Stir in 3 tablespoons of chili crisp, cooking for only 20 seconds, then add 2 tablespoons of tomato paste and 1 teaspoon of sesame seed oil, cooking for an additional 30 seconds.

Add a can of whole peeled tomatoes (crushed by hand), a pinch of salt, and 1 teaspoon of sugar. Stir and let the sauce simmer on low for about 10-15 minutes.

Check the sauce for thickness and gradually stir in reserved pasta water to achieve desired consistency.

Gently toss the cooked penne into the skillet, stirring to coat with the sauce. Cook for 1-2 more minutes.

Serve topped with freshly grated cheese and parsley.