Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti and set aside.

In the same pot, heat the olive oil over medium heat. Once heated, add the minced garlic and sliced red chili peppers. Sauté for about 2 minutes, being careful not to burn the garlic.

Pour in the crushed tomatoes and stir well. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Season with salt to taste.

Add the drained spaghetti directly into the pot with your arrabbiata sauce. Toss everything together, adding a splash of reserved pasta water as necessary to achieve your desired consistency.

Once well-combined, serve immediately! Top with fresh basil and a generous sprinkle of grated Parmesan cheese, if desired.