Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook according to package directions until al dente.
• While the pasta cooks, heat a skillet over medium heat and add 2 tablespoons butter. When the butter has melted, add 2–3 cloves minced garlic and sauté, stirring constantly, for about 30 seconds to 1 minute, until fragrant.
• Add 2 tablespoons tomato paste to the skillet and cook, stirring, for 1–2 minutes to deepen the flavor.
• Pour in the 14-ounce can tomato sauce, add 3/4 cup heavy/whipping cream and 1/4 teaspoon Italian seasoning. Stir until smooth, bring to a gentle simmer, and cook about 4–5 minutes, stirring occasionally, until the sauce thickens slightly. Reduce heat if it starts to bubble vigorously.
• Taste the sauce and season with salt and pepper to taste.
• When the pasta is done, reserve about 1/2 cup of the hot pasta cooking water, then drain the pasta.
• Add the drained pasta to the skillet with the sauce (or return the sauce to the pot) and toss to combine. Add a splash or two of the reserved pasta water as needed to loosen the sauce and achieve the desired consistency.
• Serve immediately topped with freshly grated Parmesan cheese to taste.