Bring a large pot of salted water to a rolling boil. Add 12 oz of your favorite pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Stir in 2-3 minced garlic cloves and sauté for an additional 1-2 minutes until the garlic is golden and aromatic.

Add one can (14 oz) of diced tomatoes along with their juices, stirring to combine. Let simmer for about 5 minutes.

Lower the heat and mix in ½ cup of heavy cream, stirring until the sauce thickens slightly, about 2-3 minutes.

Add 1 teaspoon of Italian seasoning, salt, and pepper to taste. Simmer for an additional 2-3 minutes.

Combine the cooked pasta with the sauce, tossing gently to coat the pasta evenly.

Garnish with fresh basil leaves and serve immediately, topped with grated Parmesan cheese.