Melt the butter and olive oil over medium heat in a large skillet.
Add the onion and crushed red pepper flakes and cook, stirring often, for 3-4 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the two cans of tomato sauce and a pinch of sugar then stir to combine.
Bring to a simmer and reduce heat to low and cook, stirring occasionally, for 45 minutes.
Add the cream and mix well.
Taste then season with sea salt and freshly cracked pepper, to taste.
Serve over desired pasta al dente and top with lots of fresh basil and grated Parmesan cheese. Enjoy.