Bring a large pot of water to rolling boil with a pinch of salt and 1/4 teaspoon olive oil.
Add 1.25 cups dried pasta to the large pot of boiling salted water and mix gently once to avoid pasta sticking to the bottom of the pot.
Cook the pasta until it is tender but a bit firm (al dente). We do not want super soft pasta which will turn mushy on further tossing with sauce. Once cooked drain the pasta in a colander and set aside.
Reserve about 1/4 cup pasta cooked water.
Rinse and wipe 4 large tomatoes and halve them.
bring a large pot of water to boil and add 1/2 teaspoon sugar to it. Add the tomatoes and blanch for 3-4 minutes.
Drain and rinse under cold running water. Remove the peels and place tomatoes in a large bowl. Crush them coarsely. If you are using canned tomatoes, skip the above steps and proceed from the next step.
Heat 2 tablespoons olive oil in a pan. Now add crushed red pepper flakes and saute for few seconds. Add chopped onions and saute till they turn a bit soft. Add 2 cloves garlic minced and saute till the raw flavor of garlic leaves.
Now add the crushed tomatoes and mix.
Next add 1 teaspoon dried Italian seasoning, 1 teaspoon dried oregano, 1/2 teaspoon sugar, crushed black pepper. You can also add 1/2 teaspoon dried basil.
Mix very well and add the 1/4 cup reserved pasta cooked water.
Simmer the sauce until it thickens. Season with salt and pepper to taste. You can use kosher salt or sea salt too.
Add cheese cubes and fresh cream. I have used mozzarella here. Mix and simmer until cheese melts.
Add the cooked pasta.
Add more dried herbs, chopped fresh basil, chopped parsley, rosemary, more crushed red pepper flakes. Mix well. You can drizzle little bit extra virgin olive oil while serving.
Serve tomato pasta hot or warm with some grated parmesan cheese as main meal.