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Add 28 ounces whole canned peeled tomatoes to a bowl. Rinse the can with 1 cup water and add that too. Chop the tomatoes into smaller pieces with scissors or crush them with your hands.
Heat 3 tablespoons extra virgin olive oil in a large skillet. Add 3 cloves garlic (minced) and ¼ teaspoon red pepper flakes and sauté on low heat for 1 to 2 minutes. Don't burn the garlic.
Add the tomatoes, 1 teaspoon salt, and simmer on medium heat for 15 to 20 minutes. Stir occasionally.Taste and adjust for salt and chili before adding the pasta.
In the meantime, cook 12 ounces penne pasta in salted boiling water as per package instructions minus 1 minute.Reserve 1 cup of cooking water, drain the pasta, and add it to the arrabbiata sauce.
Add 4 tablespoons flat-leaf parsley and ½ cup of reserved pasta water and finish cooking while tossing for 1 minute or until the pasta is al dente.
While the sauce simmers, peel 2 plant-based sausages and break them into small bite-size pieces.As you do so, apply pressure with your fingers to compact each piece.
Sauté the plant-based sausage bits with 1 tablespoon olive oil, 1 clove crushed garlic, and 2 twists black pepper for 5 minutes or until browned.
Toss the sausage bits with the sauce and the pasta right before serving.