In a Dutch oven over medium heat, melt 4 Tablespoons salted butter. Add 2 cloves garlic, minced and cook until fragrant (about 30 seconds).
Add 3 1/2 cups water, 8 ounces canned tomato sauce, 1/2 cup half and half, 1 teaspoon granulated sugar, and 1/2 teaspoon salt and stir to combine.
Stir in 8 ounces anelli pasta. Bring to a boil, stirring constantly.
Reduce heat to a simmer, constantly stirring, for 15-20 minutes until the pasta is tender and the sauce is reduced and thickened. Be patient here. It takes time to reduce and thicken. Just continue to stir and do not cover the pot.
Stir in 1/4 cup freshly grated parmesan cheese.
Then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.