Cook the pasta according to package instructions (boil a shit ton of water, add lots of salt, add pasta, drain once they are al dente… you know the drill).

Meanwhile, in a large pot, bring the cream to a boil (be careful it boils over quickly), reduce the heat to low and whisk in the tomato puree. Cook for about 5 minutes, or until the cream thickens.
Whisk the cheese into the sauce and season it using salt, pepper and nutmeg.
Add the finely chopped parsley to the sauce and immediately mix the cooked pasta with the sauce and serve immediately.

LACTOSE FREE use regular jar pasta sauce