Penne All'Arrabbiata(Milano, Italy) - cooking recipe

Ingredients

500 grams penne or spaghetti (1 lb.)
2 Tbsp. olive oil
1 medium onion
2 cloves garlic
1 (14 oz.) can Italian plum tomatoes
1 tsp. sugar
salt and pepper
1 small chili pepper or 1 tsp. dried crushed chilies (hot red pepper flakes)
2 Tbsp. chopped parsley

Preparation

Heat the oil and gently fry the chopped onion and garlic until softened.
Add the chili pepper and fry gently for 1 minute.
Add the tomatoes with their juice, sugar, salt and pepper to taste and cook on a high flame, uncovered, for about 20 minutes, stirring occasionally.
When the sauce is reduced and thick, check the season.
If you like a smoother sauce, you can pass the sauce through the medium disk of a food mill.
I usually just chop up the tomatoes with a fork and leave the sauce a bit chunky.
Add the chopped parsley just before serving.
Cook the pasta following the directions on the packet very carefully to avoid overcooking.