Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the packet instructions until al dente. Just before draining, reserve about 200ml (a mugful) of the starchy cooking water.

Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large, heavy-based pan or skillet over a medium heat. Add the finely chopped onion with a pinch of salt and cook gently for 5-7 minutes, until softened and translucent.

Add the Garlic: Add the sliced garlic to the pan and cook for another 1-2 minutes, stirring frequently, until it's fragrant and just beginning to turn a pale gold. Be careful not to let it burn, as it will become bitter.

Build the Tomato Base: Stir in the tomato purée and dried oregano and cook for one minute more, allowing the purée to caramelise slightly. This deepens the overall tomato flavour.

Simmer the Sauce: Pour in the tinned chopped tomatoes, the optional sugar, and a generous seasoning of salt and black pepper. Stir everything together, bring to a gentle bubble, then reduce the heat and let it simmer for 10-12 minutes, uncovered. The sauce should reduce and thicken nicely.

Add the Cream: Reduce the heat to low and pour in the double cream. What works best for me is to stir it through gently until the sauce is uniform in colour and texture. Avoid boiling the sauce after this point to ensure it stays smooth and creamy.

Combine with Pasta: Drain the cooked pasta and add it directly to the pan with the sauce. Add the 50g of grated Parmesan cheese.

Finish the Dish: Toss everything together thoroughly over a low heat for about a minute. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water helps the sauce cling to the pasta beautifully.

Serve Immediately: Stir through the torn fresh basil leaves, check the seasoning, and serve straight away in warm bowls with a final grating of Parmesan cheese over the top.