Clean the green onions. Cut the white and light green parts into very small cubes. After roasting it until it is transparent in butter, sprinkle sugar. Caramelize it by mixing until it turns light brown. Add the tomato puree and vegetable stock, cover, and boil for 10 minutes. Boil the pasta as suggested on the package. Soak the tomato for 30 seconds in boiling water. Run through cold water and peel off the skin. Cut it into quarters, remove the seeds, and cut into cubes. Add the Sosa cream—season with salt and pepper. Add the tomato cubes. After straining the pasta, mix it with the sauce. Serve by pouring the chives and grated parmesan mixture on top of the pasta and stirring.