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Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato sauce and Sriracha; bring to simmer. Stir in water until smooth and incorporated.
Stir in pasta and cook on medium heat, stirring often, until sauce has thickened and pasta is al dente, 16 to 18 minutes.
Stir in heavy cream; cook, stirring constantly, until sauce coats pasta, about 1 minute. Remove from heat and stir in Parmesan cheese until melted and creamy, about 1 minute. If starting to get too thick, add additional water, 1 tablespoon at a time, until pasta has the desired consistency.
Spoon pasta into a serving bowl and sprinkle with additional Parmesan cheese. Recipe developed by Julia Levy