Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and 1 teaspoon salt and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the garlic and cook, stirring constantly, until tender and fragrant, 1 to 2 minutes. Stir in the tomato paste and cook until softened and starting to darken, about 4 minutes.

Step 2

Stir in the crushed tomatoes, oregano, sugar, crushed red pepper flakes, basil sprigs, 1/2 teaspoon salt and 1 cup water. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has deepened in color and reduced slightly, about 1 hour. Add more salt and crushed red pepper flakes to taste.

Step 3

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until tender, 10 to 12 minutes. Drain well.

Step 4

Add the pasta to the tomato sauce and toss to combine. Transfer to a large serving bowl. Top with freshly grated Parmesan and more basil.