1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the cooked pasta aside.

2. Prepare the Tomato Base

In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.

Add the tomato paste to the skillet, stirring it into the onion and garlic mixture. Let it cook for 1–2 minutes to deepen its flavor.

3. Simmer the Tomato Sauce

Pour the crushed tomatoes or tomato puree into the skillet and stir to combine. Add the sugar (if using), red pepper flakes, dried oregano, and dried basil. Bring the mixture to a gentle simmer and allow it to cook for about 5–7 minutes, stirring occasionally. This step helps to thicken the sauce and develop the flavors.

4. Add the Cream and Cheese

Lower the heat to medium-low and slowly pour in the heavy cream or half-and-half, stirring constantly to create a smooth and creamy sauce. Add the freshly grated Parmesan cheese and continue to stir until it melts completely. Taste the sauce and adjust the seasoning with salt and pepper as needed.

5. Combine the Pasta and Sauce

Add the cooked pasta to the skillet with the creamy tomato sauce. Toss well to coat the pasta evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

6. Incorporate Optional Add-Ins

If you’re adding extras like spinach, cherry tomatoes, or cooked protein, fold them into the pasta now. Allow the dish to cook for an additional 2–3 minutes to warm everything through.

7. Serve and Garnish

Transfer the creamy tomato pasta to serving plates or bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese for a final touch. Serve immediately while hot.