Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and let steam dry.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in 1 cup of tomato sauce and 2 tablespoons of tomato paste. Cook for 2-3 minutes until heated through.

Lower heat to medium-low, add 1 cup of heavy cream and ½ cup of grated Parmesan. Stir until cheese melts and sauce is smooth.

Add the drained pasta to the sauce, toss to coat, and cook for an additional minute.

Serve hot, garnished with freshly chopped parsley.