Bring a pot of water to a boil, season with salt, and cook pasta 1 minute less than the instructions. Drain. Reserve 1/2 cup of pasta water.

Add extra virgin olive oil, garlic, and chilli, and sauté in a large pan over medium-high heat for 1 minute. Season with salt.

Add concentrated tomato paste, mix, and cook for 45 seconds to 1 minute. Add thickened cream, grated parmesan cheese, parsley, salt, and pepper. Mix well and bring to a boil. Reduce heat to low and simmer for 4-6 minutes until thick.

Add the aldente pasta and mix well. Cook for 1 minute until the sauce has thickened and coated the pasta. Adjust the consistency of the sauce with the reserved pasta water. Check the seasoning and remove it from the heat.

Serve in bowls and garnish with parmesan, parsley and cracked black pepper. Dig in.