Cooking this pasta is an art, a dance of flavors and aromas that transport you to a place of warmth and nostalgia. Here’s how you can bring this recipe to life:

1. Start by boiling a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Mama Lou always said that the key to a good sauce is to not rush this step.
3. Add the chopped onions and cook until translucent, stirring occasionally.
4. Stir in the tomatoes, chili powder, salt, and sugar. Let this simmer until the tomatoes break down into a rich sauce, about 10-15 minutes.
5. Add the cooked pasta to the sauce, tossing to coat each piece thoroughly. If it feels too dry, add a splash of pasta water to loosen the sauce.
6. Remove from heat and fold in fresh basil leaves and Parmesan cheese, if using.
7. Serve hot, garnished with extra basil and a sprinkle of Parmesan for an added touch of elegance.

Remember, cooking is about personal touch. Feel free to adjust the spices to suit your taste, a lesson I learned from improvising with Ouma during our many kitchen escapades.