In a large saucepan, melt the butter and add in the onion. Saute over medium heat until softened.
Add in the garlic and saute until browned and fragrant, around 1-2 minutes. Sprinkle the basil and Italian seasoning over top, stirring until heated. Sprinkle the flour over the vegetables, stirring until combined and the flour smells slightly nutty.
Whisk in the canned tomatoes (undrained, liquid and all) and bring to a simmer. Cook on a low simmer while you prepare your pasta., stirring occasionally.
Once the pasta is cooked and drained place into a large bowl.
Remove the sauce from the heat. Whisk the cream and the Parmesan cheese into the sauce until combined. Season with salt and pepper to taste if desired.
Pour over the hot pasta in the bowl, tossing to combine.
Divide into 4 servings, garnish with fresh parsley and Parmesan and serve.
Notes
Make sure that the onions are cooked before adding in the acidic tomato sauce as it can stop the cooking process.