Before you start on the sauce you’ll want to get your water boiling for the pasta in a large pot on the stove. When it comes to a boil, generously salt the water and then cook the pasta according to the package directions.

While the pasta cooks, you’ll want to make the pink sauce.

Start by adding the tomato paste and garlic to a saute pan over medium heat. Cook the tomato paste with the garlic for a minute or two.

Then add the two cans of tomato sauce. Let that cook for 2-3 minutes while you stir the tomato paste and garlic mixture into it, before adding the heavy cream to the pan.

Bring the mixture to a low boil and then turn off the heat. Stir in the Parmesan cheese until full melted into the sauce, then return the pan to the stove. Add salt to taste. Return the pan to the stove over low heat, add in the butter and let melt, then stir until fully incorporated.

You can either dump the pasta into this sauce and toss together before moving to a serving dish, or for pickier eaters, serve the sauce and pasta separately for people to serve themselves.