Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 3 cups small pasta and stir to prevent sticking. Cook according to package time for al dente (usually 6–9 minutes for small shapes), stirring occasionally.

Reserve 1/2 cup (120 ml) of the pasta cooking water before draining. Drain pasta in a colander and set aside; keep warm.

Tomato sauce

Sweat aromatics

While the pasta cooks, heat 1 tablespoon olive oil in a medium nonstick or stainless steel saucepan over medium heat. Add 1/4 cup finely diced onion and sauté for 3–4 minutes until soft and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Build sauce

Add 1 cup crushed tomatoes and 1 teaspoon tomato paste to the pan. Stir to combine, then add 1/2 teaspoon honey or sugar, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/2 teaspoon salt and a very small pinch (about 1/8 tsp) black pepper if using. Lower heat to medium-low.

Simmer gently for 6–8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. If the sauce becomes too thick, stir in up to 1/4–1/2 cup of the reserved pasta cooking water to reach a kid-friendly, smooth consistency.

Taste and adjust seasoning — add a pinch more salt or a touch more honey if the tomatoes taste acidic. Remove from heat.

Combine & finish

Finish sauce with butter

Return the drained pasta to the warm (empty) pot or a large mixing bowl. Add the sauce and 1 teaspoon unsalted butter. Toss gently to coat the pasta evenly; add a splash of reserved pasta water if needed to loosen the sauce.

Stir in 1/2 cup grated mild cheddar or Parmesan so it melts into the warm pasta for a creamy, kid-friendly finish. If using optional vegetables (1/2 cup finely diced cooked carrot or peas), fold them in now to incorporate.

Garnish with 1 tablespoon finely chopped fresh basil if desired. Serve warm in kid-appropriate portions.