1. Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about one and one-half cups of the starchy cooking water before draining the pasta.

2. Sauté the Aromatics: In a large, deep skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and cook until softened and translucent, which should take about six to eight minutes.

3. Bloom the Spices and Garlic: Add the minced garlic, oregano, basil, and red pepper flakes to the pan. Sauté for sixty seconds until fragrant, stirring constantly to prevent the garlic from burning.

4. Simmer the Tomato Base: Stir in the tomato paste for one minute, allowing it to caramelize slightly. Pour in the crushed tomatoes, add the salt and pepper, and bring the mixture to a simmer. Reduce the heat to low and let it cook, uncovered, for twenty minutes.

5. Build the Emulsion: Remove the sauce from the heat. Stir in the heavy cream and the grated Parmesan cheese. If the sauce seems too thick, add a quarter cup of the reserved pasta water at a time until the desired, velvety consistency is achieved.

6. Combine and Finish: Add the drained pasta directly to the sauce and toss vigorously until every strand is coated. Allow the pasta to absorb the sauce for one to two minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.