Place a large pot on the stove and fill it with water. Bring the water to a rolling boil.

Add 1 tbsp of salt to the water and 2 cups of pasta to the pot.

Boil the pasta for about 8-10 minutes or according to the package instructions. Stir occasionally.

Reserve 1 cup of pasta water before draining.

Drain the excess water and rinse it under cold water to stop the cooking process. Set it aside for later use.

Bring a large pot and put it on the stove over medium heat.

Pour 4 tbsp of olive oil into it. Add 2 tbsp of butter and let it melt.

Add 4 cloves of minced garlic and 1 tsp of chili flakes to the pan.

Cook for 1 minute while stirring frequently.

Add 1 small-sized finely chopped onion. Stir and cook the onions for 2-3 minutes.

Add ½ cup of tomato paste to the onion. Stir and cook for an additional 2-3 minutes allowing the tomato paste to blend with the onions.

Pour in 1 cup of heavy cream and mix thoroughly with the tomato paste.

Sprinkle ¼ tsp of salt, 1 tsp of mixed herb, and ½ tsp of black pepper over the mixture. Keep stirring to prevent burning.

Add a little amount of the pasta water, stir, and let it simmer.

Sprinkle ½ cup of grated parmesan cheese over the pasta until it’s fully melted.

If the sauce is too thick, add more reserved pasta water as needed.

Add the cooked pasta to the sauce. Toss gently until the pasta is completely coated with the sauce.

Garnish the pasta dish with a sprinkle of chili flakes and chopped coriander.

Serve the penne pasta on a plate and sprinkle some grated parmesan cheese on top for extra flavor.