Bring a large pot of generously salted water to a boil and cook the pasta until it is al dente according to the package directions.

While the pasta cooks, heat the butter in a skillet over medium-high heat. Add the minced garlic and cook, stirring, until it becomes fragrant, about 1 minute.

Stir in the tomato paste and cook briefly to concentrate its flavor, then pour in the tomato sauce and heavy cream. Add the Italian seasoning and whisk or stir until the mixture is smooth.

Reduce the heat so the sauce simmers gently and cook for about 4–6 minutes, or until it thickens slightly and coats the back of a spoon.

Taste the sauce and season with salt and pepper as needed. If the sauce tastes too tart, balance it with a pinch of sugar.

Drain the pasta, reserving a little of the hot pasta water. Add the pasta to the skillet and toss with the sauce, thinning with reserved pasta water if necessary to reach the desired consistency.

Serve immediately, finishing each portion with a generous sprinkle of freshly grated Parmesan cheese.