Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

In a skillet, melt butter over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add tomato paste and tomato sauce to the skillet. Reduce heat and stir in heavy cream and Italian seasoning, mixing until smooth.

Let the sauce simmer for about 5 minutes, adjusting heat to avoid boiling. Season with salt and pepper, and add sugar if needed to balance acidity.

Gradually toss the drained pasta into the sauce, stirring well. Add reserved pasta water if the sauce is too thick.

Serve the pasta in plates and top with freshly grated Parmesan cheese.