In a medium saucepan or skillet, heat the olive oil over medium heat. Add the onion, sauteing until soft and fragrant, approximately 4 minutes. Add the garlic, continuing to saute for 1 minute.

Stir in the tomato sauce, basil, chicken bouillon, sugar and salt. Simmer for 3-4 minutes or until bouillon and sugar have dissolved.

Tilt the saucepan to the side and using an immersion blender, blend until smooth and bits of basil remain, approximately 3-4 minutes.

Stir in the cream and parmesan cheese, cooking for another 2-3 minutes. When the sauce starts to simmer, remove from the heat.

If it needs to be thinned out, slowly add up to 1 cup of reserved pasta water, white wine or tap water.

If serving with pasta, toss with pasta in the pot and serve while hot.

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