In a 4 qt. pot add olive oil and heat to medium. When oil ribbons add diced onions and cook until soft and slightly browned. About 5-6 minutes.

Grind red pepper over pot, add oregano, parsley and stir for approximately 15 seconds.

Remove lid and begin to slowly pour 1/2 the container of heavy cream (you will not need the whole container). Stir completely. Pour a little at a time until the sauce is salmon/pink in color. Slice thin between 5-10 large basil leaves and add to sauce. (This depends on your taste buds. We use more than 5.) Let sauce come to boil (lower the heat if needed) and cook for 2-3 minutes stirring continually. Take off element immediately if you have an electric stove.

Cook penne according to directions, make sure to drain completely and pour enough sauce to cover but not drown the penne. Add extra sauce on top of each portion, grated cheese and finish with fine shreds of fresh basil.