Prepare the pasta as directed on the package until it reaches al dente texture, then drain, keeping about a cup of the cooking water.
In a skillet set to medium heat, melt the butter, then add chopped onion and minced garlic, cooking until they soften and release their aroma.
Add the tomato paste into the skillet, stirring it well with the onions and garlic to combine their flavors.
Season the mixture by sprinkling in oregano and salt, and stir thoroughly.
Reduce heat to low and pour in the tomato sauce, heavy cream, and Italian seasoning; mix until the sauce changes to a lovely pink and thickens slightly. Let it gently cook for a couple more minutes.
Introduce the drained pasta to the skillet, tossing it carefully so every piece is coated with the pink sauce; add reserved pasta water if the sauce is too thick.
Top with shredded parmesan cheese, stirring the pasta one last time to melt the cheese and blend it evenly throughout the sauce.
Serve immediately, garnished with fresh parsley or cilantro for a burst of color and freshness.
