Bring a large pot of well-salted water to the boil and cook the pasta until al dente, reserving a cup of the cooking water.

Meanwhile, warm the oil in a deep pan and soften the onion for 5 minutes. Add the garlic and cook for 1 minute until fragrant.

Pour in the passata, oregano and sugar, season, and simmer for 10 minutes until slightly thickened.

Stir through the cream, then the drained pasta, loosening with a little pasta water until glossy.

Fold through the basil and serve with plenty of grated parmesan.