Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Start pasta when the sauce is nearly ready.

In a wide skillet over medium heat, warm 4 tbsp olive oil until shimmering but not smoking. Add minced garlic, chopped red chili, and 1/2 tsp chili flakes. Cook for 30–60 seconds, stirring, until fragrant and the garlic is softened but not browned.

Pour in 800 g crushed tomato. Stir, reduce heat to low, and simmer gently for 8–10 minutes to meld flavors.

Stir in 1 1/4 tsp salt and 1/4 tsp black pepper. Taste; if the tomatoes are too bright or acidic, add up to 1/2 tsp white sugar. Simmer for 2–3 more minutes.

While sauce simmers, cook pasta in the boiling salted water until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta water, then drain.

Add drained pasta to the skillet off the heat. Toss thoroughly, adding a few tablespoons of reserved pasta water as needed to loosen and help the sauce cling to the pasta. Finish with a tablespoon or two of extra virgin olive oil for gloss.

Plate and top with generous grated Parmesan and a sprinkle of chopped parsley. Serve immediately.