Cook the noodles in plenty of salted water until they are firm to the bite. Drain in the colander and set aside.
Melt the goat cream cheese in the (now empty) pasta pot (normal cream cheese works too, but it doesn`t taste that spicy). Mix in the tomato paste thoroughly. Season with salt, pepper and possibly a little ketchup.
Add the pasta again and heat it up. Serve sprinkled with parmesan.
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