Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

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

Stir in the tomato paste, tomato sauce, heavy cream, and Italian seasoning. Whisk until smooth. Reduce the heat to medium-low so the sauce is gently bubbling, and let it simmer for about 5 minutes, stirring occasionally, until thickened to your liking.

Taste the sauce and season with salt and pepper as needed. If the sauce tastes too acidic, stir in a pinch of sugar to balance the flavor.

Drain the cooked pasta and return it to the pot or a large bowl. Pour the creamy tomato sauce over the pasta and toss well to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Serve immediately topped with plenty of fresh Parmesan cheese.