Mixed sauce pasta

Ingredients
– 2 cups pasta (penne, fusilli or farfalle work best) Water (for boiling), Salt (to taste)
– 2 tablespoons butter or olive oil, 1 tablespoon oil (optional, for richness), 1 teaspoon garlic, finely chopped, 1 small onion, finely chopped (optional), 1 cup tomato puree or pasta sauce, ½ cup fresh cream, 2 tablespoons cheese spread or grated cheese, ½ teaspoon red chilli flakes (adjust to taste), ½ teaspoon dried oregano, ½ teaspoon dried basil or mixed herbs, Salt and black pepper to taste, Grated cheese, Fresh basil or parsley
Method
– Boil water in a large pot and add salt once it starts bubbling. Add the pasta and cook until al dente as per packet instructions. Drain and keep aside. Reserve some pasta water for adjusting the sauce later.
– Heat butter and oil in a pan over medium flame. Add chopped garlic and sauté until fragrant. If using onions, add them now and cook until soft and translucent.
– Lower the flame and add tomato puree. Cook for 2-3 minutes until the raw smell disappears. Stir in fresh cream and mix well. Add cheese spread or grated cheese and let it melt into the sauce, creating a smooth, creamy texture.
– Add red chilli flakes, oregano, basil, salt and black pepper. Mix well and adjust seasoning as needed. If the sauce feels too thick, add a little reserved pasta water. Add the cooked pasta to the sauce and toss gently until every piece is well coated. Let it cook for another 1-2 minutes so the flavours come together beautifully.