Bring a large pot of salted water to a rolling boil. Add pasta and cook 1–2 minutes less than package directions. Reserve 1 cup of pasta water before draining.

Tip: Salting the water well seasons the pasta internally — aim for the water to taste like the sea.

Heat olive oil over medium heat in a large skillet. Add sliced garlic and sauté until soft and turning pale golden — about 2 minutes. If using onion, add it first and sweat until translucent.

Tip: Avoid browning garlic too quickly; bitter brown bits will taint the sauce. If garlic browns, remove the pan from heat and add a splash of water to stop cooking.

Pour in crushed tomatoes, red pepper flakes, and sugar. Simmer over medium-low heat, stirring occasionally, until the sauce reduces and thickens — about 8–10 minutes.

Tip: Use the back of a spoon to break down chunks for a smoother texture, or pulse briefly in a blender for a velvety sauce.

Lower heat and stir in cream (or coconut milk), then add grated Parmesan or nutritional yeast. Simmer gently until warmed through and combined.

If your sauce is too thick, add reserved pasta water 1/4 cup at a time until it reaches the desired consistency.

Add drained pasta to the skillet, toss vigorously so the starch helps bind sauce to noodles. Stir in torn basil and lemon zest if using. Taste and adjust seasoning.

Tip: For extra shine and silkiness, finish with a tablespoon of cold butter off the heat and toss until emulsified.