Heat olive oil in a skillet over medium-high heat. Place tomatoes cut-side down and cook for 5–7 minutes, until softened and the skins start to blister.

Using tongs, peel the skins off right in the pan. Mash the tomatoes down with a fork.

Add Italian seasoning, red pepper flakes, salt, and pepper. Mix everything together.

Add garlic and cook for about 30 seconds until fragrant.

Pour in heavy cream and let the sauce simmer for 1–2 minutes until slightly thickened.

Add your favorite cooked pasta and toss until coated.

Stir in Parmesan and butter. Add a splash of pasta water if needed to loosen the sauce.

Finish with extra Parmesan and fresh basil for garnish.