Freshly grated parmesan cheesefor serving, to taste
Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
Meanwhile (once the pasta starts to cook), add the butter to a skillet over medium-high heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Let the sauce cook for about 5 minutes or until it's thickened to your liking (it should be very gently bubbling, so you may need to turn down the heat).
Season the sauce with salt & pepper as needed (I'm pretty generous with both). If the sauce is a little too acidic/tangy for your liking, add in a pinch of sugar.
Drain the pasta and toss with the sauce (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with plenty of parmesan cheese over top.
I don't recommend subbing the cream with something that has a lower fat content as it's likely to curdle due to the acid in the tomatoes.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.