Bring a large pot of salted water to a rolling boil. Cook pasta 1–2 minutes less than package instructions for al dente. Reserve 1 cup of pasta water, then drain.

In a large skillet over medium heat, warm olive oil. Add garlic and sauté until fragrant (30–60 seconds). Add tomato paste and cook, stirring, for 1–2 minutes until it deepens to a rust color.

Add crushed canned tomatoes and bring to a simmer. Let cook 6–8 minutes until slightly reduced. Stir in sugar if tomatoes taste too acidic.

Reduce heat to low. Whisk in heavy cream or cashew cream until the sauce is smooth. Add 1/2 cup reserved pasta water to help emulsify.

Add drained pasta to skillet, toss thoroughly to coat. Stir in Parmesan (or nutritional yeast) and lemon juice. Taste and season with salt, pepper, and red pepper flakes.