Heat olive oil in a large pan over medium to medium-low heat. Add diced onion, garlic, Italian seasoning, and crushed red pepper.

This is not a stir-fry — Italian cooking isn’t a race. Let everything cook slowly until the onions are soft, translucent, and lightly golden.

Add the ground beef and cook until browned.

If there’s excess fat, simply blot it with a paper towel.

Pour in the jar of marinara sauce. Fill the empty jar with about ¼ cup water, shake it, and add that to the pan.

Bring the sauce to a gentle boil, then lower to medium.

Once the sauce is simmering, bring a pot of salted water to a boil and cook the pasta according to package directions.

After the sauce has simmered about 10 minutes, lower the heat and add ½ block (4 oz) cream cheese directly to the center of the pan.

Let it melt, then gently stir until fully creamy and combined.

When the pasta is almost done, add about ⅓ cup pasta water to the sauce.

Do not add pasta water too early — the starch is released toward the end of cooking, and that’s what makes the sauce silky.

Bring the sauce back to a brief boil to combine, then reduce heat and let it simmer 5 more minutes.

Toss the cooked pasta with the sauce. Finish with Parmesan cheese and fresh basil.