Warm the oil: Warm 2 tablespoons of olive oil in a large sauté pan over medium heat until it begins to shimmer.

Sauté onion: Add the finely chopped yellow onion and cook until softened and translucent, about 3 to 4 minutes.

Add garlic & pepper flakes: Stir in the minced garlic and a small pinch of red pepper flakes (if using). Cook until fragrant, around 30 seconds to 1 minute.

Stir in tomatoes and seasoning: Stir in the crushed tomatoes, followed by ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.

Simmer: Bring the mixture to a simmer. Let it cook, uncovered, stirring occasionally for about 10 minutes to allow flavors to meld.

Finish the sauce: Reduce heat to low and stir in ½ cup heavy cream until blended. Taste the sauce and add more salt or pepper, if desired.

Boil the pasta: Meanwhile, boil a large pot of salted water to cook the pasta. Add the pasta and cook until al dente—typically about 10 minutes, or follow the package instructions.

Combine pasta and sauce: Drain the pasta and add it directly to the sauce. Toss gently to coat each piece.

Add basil: Stir in the chopped basil just before serving.

Serve: Dish up immediately, topped with a sprinkle of grated Parmesan cheese.