Bring a pot of salted water to a boil to cook the penne in later.
Pour about two ounces of olive oil into a frying pan and warm over a medium to high flame. Add in the garlic and fresh Italian long hot pepper and saute for about a minute over a medium flame.
Add in the tomatoes and mix together. Cook for about three minutes, making sure to break apart the tomatoes. Add a pinch of salt and let simmer for about ten minutes.
Add the hot pepper flakes to the sauce and continue to simmer for another ten minutes over a low flame.
At this time, add the penne into the pot of boiling water and cook until al dente or for one to two minutes less than the package instructions.
Once the penne is ready, scoop the pasta directly into the arrabbiata sauce. Rip the basil leaves into smaller pieces using your hands and add it to the pasta and sauce. Mix all together and continue to cook for about two minutes.
Serve with a sprinkle of freshly grated pecorino cheese and enjoy! Salute and cin cin!