1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add your pasta and cook according to the package instructions, aiming for an al dente texture. This typically takes about 8-10 minutes.
• Before draining, reserve 1 cup of pasta water. Drain the pasta and set it aside.

2. Prepare the Meat Sauce:

• Heat a splash of vegetable oil in a large skillet over medium heat.
• Add the finely chopped onion and sauté for 3 minutes until softened.
• Stir in the minced garlic and diced paprika. Cook for another 2 minutes until fragrant.
• Add the minced beef to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until browned.
• Season with salt, black pepper, and oregano to taste.

3. Build the Sauce:

• Add the halved cherry tomatoes to the skillet and cook until they soften, releasing their juices (about 3-5 minutes).
• Pour in the tomato pulp and stir well. Simmer the sauce for 5-10 minutes to let the flavors meld together.

4. Make it Creamy:

• Reduce the heat to low and stir in the heavy cream.
• Mix well to create a rich, creamy sauce. If the sauce is too thick, gradually stir in some reserved pasta water until you achieve your desired consistency.

5. Combine Pasta and Sauce:

• Add the cooked pasta directly to the skillet and toss until fully coated in the sauce.
• Let the pasta simmer in the sauce for 2-3 minutes to absorb all the flavors.

6. Serve and Garnish:

• Divide the pasta onto plates or bowls.
• Garnish with chopped parsley for freshness and sprinkle with grated Parmesan cheese if desired.
• Serve immediately and enjoy!