Stir in parsley; cook for 2 minutes.

Stir in wine; cook until nearly evaporated, 3 to 5 minutes.

Stir in heavy cream; increase heat to high and bring to a boil. Stir in tomato sauce and water; return to a boil. Reduce heat to low; simmer sauce for 1 hour.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne, return to a boil, and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.

Combine penne and sauce. Remove from heat, cover, and let sit about 2 minutes.

Serve pasta and sauce topped with grated Parmigiano-Reggiano.