In a medium pot, boil the water with salt. Cook penne until al dente, reserving ½ cup of pasta water.

Meanwhile, heat olive oil in a large pan over medium heat. Sauté garlic for about 1 minute. Add chili crisp, stirring for 20 seconds. Stir in tomato paste and sesame oil; cook for 30 seconds, breaking up any paste clumps.

Add whole tomatoes, salt, and sugar. Crush the tomatoes with a wooden spoon and combine. Simmer on low for 10–15 minutes, stirring occasionally. If the sauce becomes too thick, gradually stir in some reserved pasta water. Taste and adjust seasoning.

Toss the cooked penne in the sauce to coat it well.

Serve immediately, garnished with grated pecorino romano and chopped parsley