Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Add in your diced onion and sauté for about 3 to 4 minutes until translucent and fragrant.

Stir in 3 minced garlic cloves and cook for an additional 1 to 2 minutes until aromatic.

Pour in 1 can of crushed tomatoes and 1 cup of heavy cream, stirring well to combine.

Add 2 cups of broth, 1 teaspoon each of dried basil and oregano, along with salt and pepper to taste. Stir until thoroughly mixed and allow to reach a gentle boil.

Once boiling, add in 12 oz. of your chosen pasta, ensuring it is submerged in the sauce. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes, stirring occasionally.

Check the consistency of the sauce. If too thick, gradually add more broth.

Serve hot, garnished with grated Parmesan cheese and optional fresh basil leaves.