Put a pot of water on to boil.

Strip the rosemary from the woody stalks, thin green stalks can be minced with the leaves but it's better to leave the thick stems intact so they can be removed from the sauce. [If you end up short on fresh rosemary you can supplement with dried rosemary ground or crushed fine, or a drop of food grade rosemary essential oil (DoTERRA has one that is good for this application).]

Heat olive oil in a large saute pan or skillet sauté the minced rosemary and stems in the oil in a saucepan over low heat for 3 minutes. Add the tomato paste spread across the pan to maximize surface area and encourage the tomato paste to caramelize and brown. Scrape up fond and spread the paste out again, deglaze with wine as needed for 5 minutes. Add water and remaining wine until you achieve a smooth texture near the consistency of jarred pasta sauce.

Season with salt and fresh black pepper. Simmer for 10 minutes. Remove large rosemary stems.

Meanwhile add a generous amount of salt to the boiling water on the back of the stove then add your pasta and cook per package directions or your preferred doneness. Before draining pasta reserve 1 - 1 ½ cups of pasta water

Pour in the cream and Parmesan, stirring until heated through.

Drain pasta and toss with cream sauce, using reserved pasta water to receive a smooth and creamy consistency.