Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the farfalle and cook according to package instructions, usually around 10-12 minutes for al dente. Reserve ½ cup of pasta water before draining.

Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 3-5 minutes until translucent. Stir in minced garlic and optional red pepper flakes, cooking for 1 additional minute.

Create the Tomato Base: Pour in the crushed tomatoes, stirring to combine with the onion and garlic mixture. Simmer on low heat for 8-10 minutes.

Add Creaminess: Whisk in 1 cup of heavy cream until fully incorporated. Gradually add reserved pasta water, stirring until the sauce is silky and emulsified.

Combine Pasta and Sauce: Gently fold in the drained farfalle, tossing until coated in sauce. Add freshly grated Parmesan and chopped basil, stirring well until cheese melts.

Season to Perfection: Taste and adjust seasoning with salt and freshly cracked black pepper. Serve hot, garnished with additional Parmesan and basil.