1 pound penne pasta
5 tablespoons extra-virgin olive oil 3 cloves garlic minced
1/3 teaspoons red pepper flakes or ¾ of a jalapeño pepper cleaned and seeded, chopped finely
1¾ cups roasted red pepper tomato sauce
2 tablespoons fresh Italian parsley finely chopped Kosher salt and black pepper to taste
Finely grated Romano and parmesan cheese to taste
Bring a large pot of salted water to a rapid boil. Add penne and cook following package instructions until al dente.
Warm olive oil in medium sauce pan over medium heat and then add garlic and red pepper flakes or jalapeño. When oil is hot but before garlic has browned, add the red sauce and 1 tablespoon parsley. Bring to a boil and cook to heat through, evaporating any water.
Drain pasta and add sauce. Add remaining parsley and toss well. Season with salt and pepper, and top with Romano and parmesan cheese.
Serves four to six.