Heat the oil in a large skillet over medium heat and add a generous drizzle of olive oil. Allow it to warm for about 1-2 minutes until shimmering.

Add the chopped onion to the skillet, stirring occasionally. Sauté the onions for about 5 minutes or until soft and translucent.

Sprinkle in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Pour in the diced tomatoes along with their juices, stirring to combine. Allow this mixture to cook for about 2-3 minutes.

Add the dried basil, dried oregano, red pepper flakes, and season with salt and black pepper to taste. Mix well.

Stir in the vegetable broth and bring the mixture to a gentle simmer for about 2-3 minutes.

Add your choice of pasta to the skillet, fully submerging it into the bubbling sauce. Cover the skillet and let it cook for 10-12 minutes, stirring occasionally.

Once the pasta is al dente, gently stir in the heavy cream and let it simmer uncovered for 2-3 minutes.

Mix in the grated Parmesan cheese until it melts into the sauce.

Taste and adjust the seasoning as needed, adding more salt or pepper if desired. Garnish with fresh basil if you like.