Boil the pasta in a large pot of salted water until just done. Before draining, reserve about 1 cup of pasta water.

In a large pan over medium heat, heat olive oil and butter. Add minced garlic and stir for about 30 seconds until fragrant.

Stir in tomato paste and cook for about 1 minute until darker and fragrant.

Pour in the cream, add Italian seasoning, a pinch of salt, and black pepper. Stir and let bubble gently for 2-3 minutes. Add red pepper flakes if desired.

Lower the heat and stir in grated Parmesan until melted. If the sauce appears too thick, add some reserved pasta water.

Add the drained pasta to the sauce and toss until the noodles are coated, adding more pasta water as needed for a glossy sauce.

Taste and adjust seasoning with more salt, pepper, or Parmesan to your preference.