Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente.

Reserve ½ cup of pasta water before draining. Set the cooked pasta aside while preparing the sauce.

Heat a large skillet over medium heat and add the chopped bacon.

Cook until crispy and golden brown, stirring occasionally. Remove a small portion for garnish if desired, leaving the remaining bacon and rendered fat in the skillet.

Add olive oil, garlic, and red pepper flakes to the skillet. Cook for about one minute until fragrant.

Stir in the tomato paste and cook briefly before adding the crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Mix thoroughly until combined.

Reduce the heat to medium-low and allow the sauce to simmer for 10 to 15 minutes.

The flavors will deepen while the sauce thickens slightly. Stir occasionally to prevent sticking.

Add the cooked pasta directly to the skillet and toss thoroughly until every piece is coated with the spicy bacon tomato sauce.

If needed, add a little reserved pasta water to achieve the desired consistency.

Transfer the pasta to serving bowls and top with crispy bacon pieces, fresh parsley, Parmesan cheese, and extra chili flakes.

Serve immediately while hot and enjoy the bold combination of smoky bacon and spicy Arrabbiata sauce.