Boil a large pot of water. Add a generous pinch of salt, followed by the pasta. Cook to al dente, according to package directions. Drain and set aside.

While the pasta cooks, melt the butter in a large skillet set over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant.

Add tomato sauce, tomato paste, broth, and Italian seasoning. Stir into a smooth sauce and let simmer for 1-2 minutes, then reduce heat to medium and stir in the cream. Simmer for another 2-3 minutes, until it’s as thick as you like. Season with salt and pepper to taste. (I start with 1/4 teaspoon salt and 8-10 cranks pepper.)

Add drained pasta, toss well, and serve with generous sprinkles of Parmesan.