Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before you drain it, carefully scoop out about 250ml of the starchy pasta water and set it aside. Drain the pasta in a colander.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil (or tomato oil) in a large frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and chilli flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.

Add the Tomatoes: Add the chopped sun-dried tomatoes and dried oregano to the pan. Stir everything together and cook for 2-3 minutes to allow the flavours to meld.

Create the Sauce Base: Pour the vegetable stock into the pan. Bring it to a gentle simmer and let it bubble for about 2 minutes to reduce slightly. This will concentrate the flavours.

Make it Creamy: Turn the heat down to low and add the mascarpone cheese to the pan. Stir gently until the mascarpone has completely melted into the stock, creating a smooth and creamy pinkish sauce. Season with a good pinch of salt and black pepper.

Combine Pasta and Sauce: Add the drained pasta directly to the pan with the sauce. Toss everything together until the pasta is well-coated. What works best for me is using tongs to really get the sauce into every nook of the pasta.

The Finishing Touches: Add the grated Parmesan cheese, the torn basil leaves, and about 120ml of the reserved pasta water. The starchy pasta water is liquid gold for helping the sauce emulsify and cling perfectly to the pasta. Give it all a final, vigorous stir for about a minute until the sauce is glossy and has thickened slightly.

Serve Immediately: Divide the pasta among four bowls. Garnish with a little extra grated Parmesan and a few fresh basil leaves. Serve straight away.