In a medium pot, boil 4 cups of water, add 1 tablespoon of salt. Cook penne al dente. Reserve ½ cup pasta water (you won’t use it all).

As the pasta is cooking, heat olive oil in a large pan over medium heat. Add garlic and cook, stirring for 1 minute. Add chili crisp and cook for another 20 seconds. Add tomato paste and sesame seed oil and cook for 30 more seconds, smashing and stirring the clumps of the tomato paste.

Add the whole tomatoes, salt, and sugar. Crush tomatoes with a wooden spoon carefully and stir to combine. Simmer on low for 10-15 minutes, occasionally stirring. If the sauce is too thick, add a little bit of the pasta water small amounts at a time. Check the pasta sauce and add salt or sugar to balance the flavor if needed.

Toss the cooked pasta into the sauce and mix well. Serve and garnish with shaved pecorino romano and roughly chopped parsley.