In a large saucepan or skillet, heat the olive oil over medium heat.
Add the minced garlic and chilis, and sauté for 2 to 3 minutes until fragrant, being careful not to brown the garlic.
Stir in the fresh tomato pulp, tomato paste, chopped parsley, red wine vinegar, dried basil, salt, and a generous amount of black pepper.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes, allowing the flavors to meld and the sauce to reduce slightly.
While the sauce simmers, bring a large pot of generously salted water to a rolling boil.
Cook the penne according to package directions until al dente.
Just before draining the pasta, reserve about one cup of the starchy cooking water.
Drain the penne and immediately add it to the saucepan with the arrabbiata sauce.
Toss everything together thoroughly over low heat, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles perfectly.
Serve immediately on warm plates, garnished with extra fresh parsley if desired.
Adjust the amount of chili to your personal preference. For a more traditional 'Arrabbiata' fire, use dried red chili flakes (peperoncino) instead of fresh green chilis.
Don't overcook the pasta!
Cooking it al dente (with a slight bite) ensures it won't become mushy when tossed with the hot sauce.
