Begin by bringing a large pot of salted water to a boil. Add 8 ounces of uncooked penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, melt 3 tablespoons of butter. Add 3 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Pour in 1 (15-ounce) can of tomato sauce and 2 tablespoons of tomato paste. Stir and simmer for 3-5 minutes until heated through.

Reduce heat to low, add ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Stir for 2-3 minutes until smooth.

Season with ½ teaspoon of salt and ¼ teaspoon of black pepper, stirring well.

Add the cooked penne pasta to the sauce and toss to coat evenly.

Before serving, sprinkle with 1 tablespoon of fresh parsley. Serve warm.