Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta in a colander.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large frying pan or shallow casserole over a medium heat. Add the finely diced shallot and cook for 3-4 minutes until softened and translucent.

Add the Garlic and Tomatoes: Add the sliced garlic and chopped sun-dried tomatoes to the pan. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant. Be careful not to let the garlic brown, as it can become bitter.

Build the Tomato Base: Stir in the tomato purée and dried oregano, and cook for one minute until it darkens slightly. This step cooks out the raw taste of the purée.

Simmer the Sauce: Pour in the tomato passata, season with salt, pepper, and the red pepper flakes (if using). Bring to a gentle simmer, then reduce the heat to low and let it bubble away gently for 10 minutes to allow the flavours to meld.

Make it Creamy: Turn the heat down to the lowest setting. Add the mascarpone and grated Parmesan to the sauce, stirring until they have completely melted and the sauce is smooth and pale orange. This is the point where I find that a gentle hand is key; you don't want the sauce to boil after adding the dairy.

Combine Pasta and Sauce: Add the drained pasta directly to the pan with the sauce. Toss everything together thoroughly to coat every piece of pasta.

Adjust Consistency: If the sauce seems too thick, add a splash of the reserved pasta water. The starch in the water will help the sauce emulsify and cling to the pasta beautifully. I usually add about 100ml. Keep tossing over a low heat for a minute.

Finish and Serve: Turn off the heat. Stir through the torn fresh basil leaves. Serve immediately in warm bowls with an extra grating of Parmesan cheese and a good crack of black pepper.