Boil a large pot of well-salted water. Add pasta and cook according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 1-2 minutes until fragrant and golden, being careful not to burn it.

Add crushed tomatoes and broth to the skillet. Sprinkle in oregano, red pepper flakes, salt, and pepper. Bring to a gentle simmer and cook for 10-15 minutes.

Reduce heat to low, stir in heavy cream and Parmesan cheese. Continue to stir until combined and creamy, for another 2-3 minutes.

Fold the drained pasta into the creamy sauce, tossing to coat. If too thick, add reserved pasta water to reach desired consistency.

Plate the pasta and garnish with fresh basil and extra Parmesan cheese before serving.