• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and mince shallot. Peel and mince garlic.

• Remove meatballs* from packaging. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned and warmed through, 3-5 minutes. • Transfer to a plate.

• Once water is boiling, stir penne into pot. Cook until al dente, 9-12 minutes. • Reserve 1/2 cup pasta cooking water, then drain.

• While pasta cooks, melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for meatballs over medium heat. Stir in shallot and garlic; cook, stirring, until softened, 2-3 minutes. • Add half the Italian Seasoning (all for 4) and a pinch of chili flakes if desired; cook for 30 seconds. • Stir in tomato paste; cook for 1 minute.

• Pour 3/4 cup plain water (11/2 cups for 4 servings) into pan; stir until smooth. • Cut top off carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan. Add half the Parmesan (save the rest for serving), 1 tsp sugar (2 tsp for 4), and 1/2 tsp salt (1 tsp for 4). • Bring to a simmer and cook until thickened, 2-3 minutes. Taste and season with salt and pepper if needed. Turn off heat.

• Stir meatballs and drained penne into pan with sauce until coated. If needed, stir in reserved pasta cooking water a splash at a time until everything is coated in sauce. • Divide pasta between bowls. Top with remaining Parmesan and more chili flakes if desired. Serve.