Start by bringing a pot of water to a boil, and cook pasta until al dente. Reserve some of the pasta water, then drain and rinse cooked pasta under cold water. Tip: add a little olive oil to avoid sticking together.
While cooking pasta, heat up a tablespoon of olive oil in a non-stick pan over medium-high heat. Add onion in and saute until translucent, about 4 minutes. Add in garlic and cook for 30 seconds. Add 1/2 tsp to a tsp of salt.
Add in tomato paste and cook for 30-60 seconds to release the flavor. Add tomato puree, seasonings, salt, maple syrup to balance the acidity (or honey or sugar). Cook for 8 minutes on low heat. Add in cream, parmesan cheese, and the reserved pasta water.
Taste and season accordingly. Add the penne pasta and stir until well coated. Serve in individual bowls or plates and garnish with parsley, parmesan cheese, and MSA's red wine sea salt! You are welcome! Bon Appetit!