For the Sauce:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, finely minced
• 1 small yellow onion, finely diced
• 1 teaspoon crushed red pepper flakes (optional)
• 1 can (15 oz) tomato puree (no added salt)
• 1 tablespoon tomato paste
• 1 cup heavy cream (room temperature)
• ½ cup chicken broth (or vegetable broth)
• ½ teaspoon sea salt (more to taste)
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• ½ cup freshly grated Parmesan cheese
• Fresh basil leaves, for garnish

For the Pasta:

• 12 oz penne pasta (or rigatoni, fusilli)
• Water + salt for boiling