Bring a large pot of water to a boil.

Add salt to the boiling water.

Add spaghetti to the boiling water and cook until al dente.

While the pasta is cooking, heat olive oil in a medium sauce pot over medium-low heat.

Add minced garlic and black pepper to the pot.

Cook for about 5 minutes, until the garlic is soft and lightly golden.

Add chicken stock or white wine to the pot and stir for 30 seconds.

Add crushed tomatoes and sugar (if using) to the pot and combine.

Season the sauce with salt to taste, then stir in fresh basil.

Reduce heat to low and simmer the sauce.

Once the pasta is cooked al dente, turn off the heat and drain the pasta.

Return the drained pasta to the still-hot pot.

Add butter to the spaghetti and toss to melt and coat.

Add half of the red sauce to the spaghetti.

Add grated parmesan or asiago cheese, about 1/4 cup at a time, and toss to combine until all cheese is used.

To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds onto each plate.

Top each portion with spoonfuls of the remaining sauce.

Garnish with a few turns of fresh ground pepper, if desired.