Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining.

While the pasta cooks, heat a medium skillet over medium heat and add olive oil. Once shimmering, add minced garlic and sauté for about 1 minute until fragrant.

Stir in the chili crisp and cook for about 20 seconds, then add tomato paste and sesame seed oil, stirring for 30 seconds until well combined.

Add the whole peeled tomatoes, gently crush them, and add salt and sugar. Simmer for 10-15 minutes until the sauce thickens and becomes aromatic.

Toss the drained penne pasta into the skillet with the sauce, mixing thoroughly to coat every piece. Add reserved pasta water if needed to adjust consistency.

Plate the pasta and sprinkle with freshly chopped parsley and grated Pecorino Romano or Parmesan cheese. Serve immediately.