Bring a large pot of generously salted water to a rolling boil, add pasta, and cook until al dente (8–10 minutes). Reserve ½ cup pasta water before draining.

Warm olive oil in a skillet over medium heat, add finely chopped onion and minced garlic, and cook until onion turns translucent and fragrant, about 3 minutes.

Pour in canned tomatoes, break up chunks with your spoon, adjust heat to medium-low, and let simmer for 5 minutes until the sauce thickens slightly.

Lower the heat and pour in heavy cream, stirring until the sauce turns silky and pink, about 2 minutes.

Stir in grated Parmesan until melted and smooth, then add a few tablespoons of reserved pasta water to reach desired consistency.

Add drained pasta to the sauce, tossing gently so each piece is coated, adding extra pasta water if needed to keep it velvety.

Plate immediately, sprinkle with fresh basil and a pinch of red pepper flakes for a vibrant finish, and enjoy this cozy dinner.