Drain pasta, saving some of the cooking water, and pour into the pan with the tomatoes/garlic/chili. Add half the parsley. Sautée on a high heat for a couple of minutes, adding a ladle of the pasta's cooking water. This will help thicken the sauce and perfectly coat the penne, as it contains starch. Add half the Pecorino cheese. Mix well and turn heat off. Transfer to serving dish and garnish with the remaining parsley and Pecorino and, if you wish extra strength, more chopped chili. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.