Boil Pasta: Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
Sauté Aromatics: Melt butter and olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, if using. Sauté for about 1 minute, stirring frequently, until fragrant without browning the garlic.
Cook Tomato Paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly until it darkens in color.
Simmer Sauce: Pour in crushed tomatoes and dried oregano. Season with salt and black pepper, then bring the sauce to a gentle simmer. Reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
Add Dairy: Reduce heat to low. Stir in heavy cream until smooth, then gradually mix in the grated Parmesan until melted and creamy.
Combine & Serve: Add the drained pasta to the skillet. Stir in 2–3 tablespoons of reserved pasta water and toss well to coat. Add more pasta water gradually as needed until the sauce coats the pasta evenly. Garnish with fresh basil and extra Parmesan before serving.
