1. Boil the Pasta:: First things first, get a big pot of water boiling. And seriously, make sure you salt it like the ocean! This is where I always forget to salt the water enough, and then I’m scrambling later. Cook your pasta according to package directions until it’s al dente—that means it still has a little bite. Don’t overcook it, please! Nobody wants mushy pasta. Reserve about a cup of that starchy pasta water before you drain it, because we’re going to use it to make our sauce extra luscious later. It’s a game-changer, trust me.

2. Sauté Aromatics:: While your pasta is doing its thing, grab a large skillet or Dutch oven. Drizzle in a generous amount of olive oil over medium heat. Toss in your finely diced onion and let it soften, about 3-5 minutes, until it’s translucent. Then, add your minced garlic and red pepper flakes. Stir constantly for about a minute until you can really smell that amazing garlicky aroma. Don’t let it brown! That’s a mistake I made once, and the sauce had a bitter edge. Keep it moving, you want fragrant, not burnt!

3. Simmer the Sauce Base:: Pour in your crushed tomatoes and the dried oregano. Give it a good stir, making sure to scrape up any bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows the flavors to meld beautifully. You want it to thicken slightly, and the raw tomato taste to mellow out. It should smell rich and inviting, like a Sunday afternoon in Italy. This is where the magic starts for our creamy tomato garlic pasta!

4. Add Cream & Broth:: Uncover the sauce, then pour in the heavy cream and vegetable broth. Stir it all together until it’s well combined and heated through. Let it simmer gently for another 5 minutes, just enough for the sauce to warm up and become homogenous. You’ll see it transform into this beautiful, light orange color. This is the moment where you can really start to taste the ‘creamy’ in this creamy tomato garlic pasta. Don’t let it boil vigorously, a gentle simmer is all you need.

5. Combine with Pasta:: Now for the best part! Add your cooked, drained pasta directly into the skillet with the sauce. Toss everything together until every single strand of pasta is coated in that gorgeous, creamy tomato garlic sauce. If the sauce seems a little too thick, add a splash or two of that reserved pasta water. It helps bind the sauce to the pasta and makes it extra silky. This is where I sometimes get a little messy, but it’s all part of the fun!

6. Finish & Serve:: Stir in most of your freshly grated Parmesan cheese and a handful of fresh basil. Give it another good toss. Taste and adjust your seasonings—add more salt, pepper, or even a little more red pepper flakes if you like. The sauce should be glossy and clinging to the pasta, smelling absolutely incredible. Serve immediately, garnished with the remaining Parmesan and fresh basil. It’s going to look and smell like pure comfort, ready for you to dig in!