Bring a large pot of salted water to a rolling boil. Add 12 ounces of penne or rigatoni and cook until al dente, about 8–10 minutes, reserving ½ cup of pasta water before draining.

In a large skillet, warm 2 tablespoons of olive oil over medium-low heat. Add 5 cloves of minced garlic and sauté for 1–2 minutes until fragrant.

Stir in 3 tablespoons of tomato paste, cooking for 2–3 minutes until color deepens.

Lower the heat and gradually pour in ¾ cup of heavy cream, stirring continuously for 2–3 minutes.

Sprinkle in ½ cup of freshly grated Parmesan cheese, stirring until smooth. Adjust seasoning with salt and black pepper.

Toss the drained pasta into the sauce, mixing until coated. Add reserved pasta water if sauce is too thick.

Plate the pasta and top with roughly chopped fresh basil or parsley, and additional Parmesan if desired. Serve hot.