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Bring a pot of water to a boil. Add about 1 tablespoon of salt and cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of the pasta water.
Heat a large skillet over medium heat. Add olive oil and minced garlic; sauté for 30 seconds. Add the cherry tomatoes and toss well.
Pour in the white wine, add salt, black pepper and chili flakes, and cook until most of the liquid has evaporated.
Remove the skins from the cherry tomatoes (Optional), then stir in the tomato paste.
Pour in the heavy cream and add ¼ cup of the grated Parmesan, stir in the fresh basil and oregano, mix well and reduce the heat.
Add the half-cooked pasta to the skillet, along with the remaining Parmesan cheese. Add about ¼ cup of the reserved pasta water and stir everything together. Continue stirring until the pasta is fully cooked and the sauce is thick and creamy (add more pasta water gradually if needed to adjust the sauce consistency).
Serve the pasta in bowls, garnished with chopped parsley, Mozzarella pearls, additional chili flakes, and a drizzle of olive oil.
Finish with a sprinkle of grated Parmesan and serve warm.