Meanwhile, bring a large pot of salted water to a boil to be used to cook the penne later.
Pour the tomatoes into a food mill to further break down the tomatoes and only keep the passata or tomato sauce for the next step. Season the tomato passata with sea salt and black pepper.
Pour the tomato passata into the frying pan and simmer for at least fifteen minutes. Cooking it longer will give it even more flavor.
After about five minutes of cooking the arrabbiata sauce, add the penne into the pot of salted water and cook for two minutes less than the package instructions or al dente.
Meanwhile, chop the parsley. Two minutes before the arrabbiata sauce is ready, add in parsley and mix together.
Scoop the penne directly into the arrabbiata sauce pan. Pour in half a ladleful of the pasta water and finish cooking the penne in the sauce over low heat for another three minutes until the sauce has thickened.
Remove from the stove and serve with a sprinkle of freshly chopped parsley and pecorino cheese. Enjoy!