Add the minced garlic, and a pinch of red chili flakes. Sauté until the garlic turns slightly golden. Be careful not to burn it!
Add the tomato sauce, and stir. Then add in the red chili flakes, oregano, and sugar. Stir well.
Gently simmer on medium-low heat for 20 minutes with the lid ajar on the saucepan.
Season to taste with salt.
To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
Toss the pasta with half of the arrabiata sauce. Save the remaining sauce for the next time. It keeps well in the freezer.
Walnut Parmesan Instructions
Place the ingredients into a food processor and pulse until you have a nutty crumble.