Boil a large pot of salted water and cook the penne pasta until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat, add the ground beef, season with a pinch of salt, and cook until completely browned.

Add the minced garlic and red chili flakes to the browned beef, sauteing for about one minute until fragrant.

Pour the tomato sauce into the skillet, bringing the mixture to a gentle simmer for 15 minutes to develop the spicy ragu flavor.

Toss the cooked penne pasta directly into the skillet, stirring thoroughly until the pasta is evenly coated in the meat sauce.

Garnish the dish with freshly grated cheese and chopped parsley before serving hot.