Start by boiling a large pot of salted water over high heat. Once the water reaches a rolling boil, add the 8 ounces of uncooked pasta. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente—tender but still firm to the bite. Stir occasionally to prevent sticking. Once done, drain the pasta in a colander and set it aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. As the butter starts to sizzle and foam, add 2-3 minced garlic cloves. Sauté the garlic for about 1 minute, or until it becomes fragrant and slightly golden. Be careful not to let it burn, as charred garlic can impart a bitter taste.

Next, stir in 2 tablespoons of tomato paste along with a 14-ounce can of tomato sauce. Then pour in ¾ cup of heavy whipping cream and sprinkle in ¼ teaspoon of Italian seasoning. Use a wooden spoon to mix everything together until smooth and well combined. Cook this mixture on medium heat for about 3-5 minutes, allowing it to come to a gentle simmer.

After the sauce has thickened, season it to taste with salt and pepper. If the sauce tastes too tart, consider adding a pinch of sugar. Let the sauce simmer for another minute, continuing to stir occasionally.

Add the drained pasta to the skillet with the sauce. Toss everything gently, ensuring each strand of pasta is generously coated in that silky, rich sauce. If you find the sauce is too thick, feel free to add a splash of the reserved pasta water. Cook together for an additional 1-2 minutes.

Serve your Easy Creamy Tomato Pasta immediately, garnishing with freshly grated Parmesan cheese. Enjoy this comforting dish while it’s hot!