In a large pot, bring salted water to a boil, add 1 pound of sturdypasta, and cook until al dente, about 8-10 minutes. Reserve about a cup of pasta water before draining.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 6-8 cloves of minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Add ½ cup of crushed tomatoes and ½ cup of broth to the skillet, stir in 1 teaspoon of dried oregano and a pinch of red pepper flakes. Season with salt and pepper, simmer for 10-15 minutes.

Stir in ¼ cup of heavy cream and ¼ cup of Parmesan cheese into the sauce. Mix well until smooth and creamy, for about 2-3 minutes.

Add the drained pasta to the skillet, ensuring each piece is coated in the sauce. Toss gently for 1-2 minutes, adding reserved pasta water to achieve desired consistency.

Serve the pasta in bowls, garnishing with freshly chopped basil and extra Parmesan cheese. Enjoy!