Boil 4 quarts of water with 2 tablespoons of salt. Cook pasta until al dente, approximately 10 minutes. Reserve 1/2 cup of pasta water before draining.

Heat olive oil in a large skillet over medium heat. Sauté diced onions for 5 minutes until translucent.

Add minced garlic and red pepper flakes to the skillet. Cook for 60 seconds until fragrant.

Pour in crushed tomatoes and add dried oregano. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.

Lower heat to minimum. Gradually whisk in heavy cream and Parmesan cheese until a smooth, orange-hued emulsion forms.

Add the cooked pasta and reserved pasta water to the skillet. Increase heat to medium and toss for 2 minutes until the sauce coats the pasta thoroughly.

Season with salt and black pepper. Remove from heat and garnish with fresh basil before service.