In a medium saucepan or large skillet, heat the olive oil over medium heat. Add the butter, finely diced onion, and minced garlic. Sauté for 3-4 minutes until the onion and garlic are soft and translucent.

Stir in the crushed tomatoes and chopped basil. Bring the mixture to a simmer, then lower the heat and cook for 10-15 minutes, letting the sauce thicken and the flavors blend.

Mix in the heavy cream and stir until well combined. Let it simmer for another 5-7 minutes, stirring occasionally, until the sauce becomes creamy and thickens further.

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve a cup of the pasta cooking water.

Season the sauce with red pepper flakes, salt, and black pepper to taste. Adjust the seasoning as desired.

Incorporate the grated Romano cheese into the sauce, stirring until it is completely melted and the sauce is smooth.

Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated with the sauce.

Serve the pasta on plates, garnished with extra fresh herbs and Romano cheese if desired. Store leftovers in an airtight container.