Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling vigorously, add the uncooked pasta, stirring occasionally to prevent sticking. Cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander, reserving a cup of pasta water for later use.

While the pasta is cooking, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Once shimmering, add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion turns translucent and lightly golden.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds, allowing the garlic to become fragrant and golden.

Pour in the 14 oz can of crushed tomatoes along with 1 teaspoon of Italian seasoning and the optional crushed red pepper flakes. Stir to combine, then reduce the heat to low. Let the sauce simmer gently for about 10 minutes.

Remove the saucepan from heat and stir in the 4 oz of goat cheese and a handful of fresh basil leaves, mixing until the cheese melts completely and the sauce turns creamy.

Add the drained pasta to the saucepan with the creamy tomato sauce. Toss thoroughly to ensure each piece of pasta is coated in the luscious sauce.