Step 1

Cook pasta: Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, return to the same pot, and set aside.

Step 2

Cook onions and garlic: To a large skillet (3 quarts/ approximately 3 liters), over medium heat, add the olive oil, onions, garlic, and salt. Sauté 5 minutes or until the onions are translucent.

Step 3

Add tomato paste: Add the tomato paste and sauté for 30 seconds.

Step 4

Add crushed tomatoes and spices: Add the crushed tomatoes, basil and oregano, stir and bring to a boil. Then lower the heat and simmer for 10 minutes with the lid slightly ajar.

Step 5

Add remaining ingredients: Remove from the heat, add the grated cheese and slowly pour in the cream and stir to combine.

Step 6

Serve: Add 2-3 ladles of sauce to the reserved pasta, and stir to coat. Divide into bowls, adding more sauce to your liking. Serve with extra Parmigiano-Reggiano and a spinach and arugula salad.