Bring a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook until al dente, approximately 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the rest.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for 1-2 minutes until golden.

Stir in 2 tablespoons of tomato paste and cook for 1 minute. Then, add 28 ounces of crushed tomatoes and let the sauce simmer for 6-7 minutes.

Reduce the heat to low and add 1 cup of heavy cream and 2 tablespoons of butter, stirring until smooth and simmering for another 3-4 minutes.

Fold the reserved pasta into the sauce, season with salt and pepper, and serve hot, garnished with grated parmesan and fresh basil.