Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve half a cup of the pasta water, then drain and set the pasta aside.
Heat the olive oil and butter together in a wide pan over medium heat. Add the chopped onion and cook until soft and translucent.
Add the minced garlic and cook briefly until fragrant, stirring constantly.
Stir in the tomato paste and cook for about two minutes until slightly deepened in colour.
Add the crushed tomatoes, salt, black pepper, red chili flakes, oregano, and basil. Let the sauce simmer gently for eight to ten minutes.
Lower the heat and slowly stir in the heavy cream until the sauce becomes smooth and creamy.
Add the cooked pasta to the sauce and toss well to coat evenly, using reserved pasta water as needed to adjust the consistency.
Remove from heat, stir in the Parmesan cheese, and finish with fresh basil before serving.
