Preheat oven to 425°F. Bring a large pot of salted water to a boil and cook the cavatelli until just shy of al dente. Reserve 1/2 cup pasta water, then drain.

In a large skillet or braiser over medium heat, melt the butter. Add the garlic and cook for about 30–60 seconds until fragrant.

Stir in the tomato paste, Italian seasoning, and dried minced onion. Cook, stirring frequently, for 4–5 minutes until the tomato paste deepens in color and becomes slightly caramelized.

Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes.

Add the tomato passata (or crushed tomatoes) and sugar. Stir and let the sauce simmer for 8–10 minutes, until slightly thickened.

Stir in the heavy cream and Parmesan until smooth and combined. Season with salt and pepper to taste.

Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss to coat, adding more pasta water as needed until the sauce is glossy and clings to the pasta.

Transfer to a baking dish if needed, top with mozzarella cheese, and bake for about 10 minutes, or until melted and bubbly.

Serve immediately.