In a large skillet or Dutch oven, combine linguine, diced tomatoes, onion, garlic, olive oil, oregano, red pepper flakes, salt, and pepper.

Pour the vegetable broth and water over the ingredients.

Bring the mixture to a boil over high heat.

Reduce heat to medium-high and cook, stirring frequently to prevent sticking, for approximately 9 to 12 minutes or until the pasta is al dente and the liquid has reduced to a thick sauce.

Stir in the heavy cream and Parmesan cheese, simmering for an additional 1 to 2 minutes until the sauce emulsifies.

Remove from heat and garnish with fresh basil before serving.