How to Make It
Heat oil in a large saucepan. Add tomatoes (peeled if you prefer), salt, pepper and garlic powder. Cover and cook until the tomatoes "collapse." (About 10 minutes) Uncover and cook, stirring often, until the mixture is very smooth. Add water if needed to keep sauce from sticking to the pan. Slowly stir in the cream, then add a pinch of sugar (to cut the tartness of the tomatoes). Simmer sauce to incorporate cream. Remove from heat and stir in cheese and parsley. Stir until cheese is melted, then serve over hot pasta.