Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Start the rosé sauce

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and cook until fragrant, without browning.
• Stir in the tomato paste and cook briefly to deepen its flavor.

Make it creamy

• Pour in the heavy cream and stir to combine with the tomato paste.
• Season with salt and black pepper and let it simmer gently.

Wilt the spinach

• Add the spinach to the sauce and stir until just wilted.

Combine and serve

• Add the drained pasta to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Stir in the grated parmesan and serve immediately.