In a sauce pot, heat the oil and chopped garlic over medium-high heat for 3 minutes. Add the tomatoes and cook for an additional 5 minutes. Pour in the vermouth and let it simmer for another 5 minutes.

Stir in the heavy cream and bring to a boil, then reduce the heat to medium. Allow it to simmer for 3 more minutes. Remove from the heat and use an immersion blender to puree until smooth.

Return the pot to the heat, add the butter, and stir thoroughly. Mix in the sorrel and a pinch of salt. Keep the heat low until the pasta is ready.

Cook the pasta in salted water until done. Drain and serve in warm bowls. Pour the sauce over the top and finish with freshly grated Parmesan cheese.