Heat oil in a large pot over medium high heat. Add onion to oil and sauté until onions are soft, about 4 minutes, Stir in garlic, pepper flakes, basil, and oregano. Cook until fragrant, about 1 minute. Stir in tomato paste to coat mixture and sauté for about one more minute
Stir in crushed tomatoes, tomato sauce, and whole tomatoes. Crush the tomatoes with a spoon or crush by hand before adding to the post. Bring sauce to a boil and reduce heat to medium low, simmer until reduced by a 1/3 about 30 minutes. Stir in vinegar, cream and parmesan. At this point, it is ready to serve or add to your favorite baked pasta dish. Can refridgerate for 1-2 days until ready to add to your favorite dish. Sauce can also be frozen.
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