Drain the saba can. Slice the onion, mince the garlic, and deseed the chili.

Boil water in a pot, add salt, and cook the penne according to package instructions. Drain the water.

Heat olive oil in a pan over low heat. Add garlic and chili, sauté until fragrant. Add onion and cook until translucent.

Add the saba can and sake to the pan. Break the fish into chunks while stirring over medium heat.

Add the tomato sauce ingredients (canned tomatoes, salt, pepper, consomme). Crush the tomatoes and bring to a simmer. Mix in the cooked penne.