Wash parsley, dab dry, pluck leaves first from the stalks, then smaller. Wash the meat, dab dry and cut into cubes. Wash tomatoes and dab dry. Prepare pasta in boiling salted water according to package instructions.
Heat 1 tablespoon of clarified butter in a frying pan. Fry the meat for approx. 3 minutes, turning it over. Add the tomatoes and continue frying for 2-3 minutes until the tomatoes start to burst open. Season both with salt and pepper and remove.
Melt 2 tbsp. clarified butter in a hot frying pan, dust with flour and sauté. Deglaze with vegetable stock and milk, bring to the boil, stir in cream cheese and simmer for 1-2 minutes. Add meat and tomatoes, warm up, season with salt, pepper and sugar.
Drain the pasta, arrange everything and sprinkle with parsley.