Bring a large pot (4–5 L) of water to a rolling boil. Add 2 tablespoons kosher salt. Add 340 g pasta and cook until 1–2 minutes shy of package al dente (timing varies; usually 8–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Finish and serve: Add pasta to the sauce pan. Toss over low heat, adding up to 1 cup reserved pasta water a little at a time to loosen and create a glossy sauce (you may not need the full cup). Stir in 1 tablespoon extra-virgin olive oil and 3 tablespoons grated Parmesan. Taste and adjust seasoning. Tear in fresh basil leaves if using and serve immediately.

Sauce base

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet or sauté pan over medium heat until butter foams. Add 1 cup finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Tomato and flavoring

Build the tomato sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 60 ml white wine (or substitute) and simmer until reduced by half, about 1–2 minutes. Add 680 g crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, reduce heat to low, and cook, uncovered, 12–15 minutes, stirring occasionally, until sauce thickens and flavors meld. If sauce gets too thick, add a few tablespoons reserved pasta water to adjust consistency.

Optional protein (choose 1)

Cook Italian sausage or ground meat

If using sausage or ground beef: in a separate skillet over medium-high heat, add 1 tablespoon olive oil. Add 300 g sausage (casings removed) or ground beef, breaking up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Season lightly with salt and pepper. Use a slotted spoon to transfer meat to the tomato sauce to simmer for the final 5 minutes so flavors combine.

Cook shrimp

If using shrimp: season 300 g peeled/deveined shrimp with a pinch of salt and pepper. Add shrimp to the simmering tomato sauce in the last 3–4 minutes of cooking; simmer until shrimp are opaque and just cooked through, about 2–4 minutes, then remove from heat.