Bring a large pot to medium heat and add butter. Once melted, add garlic and saute for 30 seconds, until fragrant. Then, add in the tomato paste, stir and let cook for 1-2 more minutes, or until it's turned a deep brick color.
2 tbsp butter, 2 large garlic cloves, 2 tbsp tomato paste
Add in tomato sauce, broth, sugar, paprika, onion powder, salt & pepper. If you prefer a thicker sauce, use 2 cups of broth. If you prefer a thinner sauce, or if you are planning to meal prep this, I recommend using up to 3 cups of broth. Stir, then bring up to a boil.
1 can tomato sauce, 2-3 cups broth of choice, 1 tbsp cane sugar, ¼ tsp paprika, ¼ tsp onion powder, kosher salt & black pepper
Once boiling, add the pasta, making sure it's fully submerged/covered, and reduce heat to medium-low. Let simmer for 20 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom of the pot. Timing may vary by brand of pasta.
2 cups anellini pasta
Finally, add in the cheddar cheese and stir until melted. Taste and adjust the amount of seasonings to your preference. Enjoy!
1 cup shredded sharp cheddar cheese