Dice onion and set aside.
Heat up olive oil in a large pot. Add in onion, minced garlic and sprinkle with salt & pepper to taste. Mix and let cook for 5 minutes on medium-high. Mix frequently.
While onion and garlic are cooking, boil water for pasta in a separate pot.
In the saucepot, add both cans of whole tomatoes, vegetable stock (or any stock), cream, goat cheese, Italian seasoning, and balsamic vinegar. Mix everything well and set heat to medium.
Meanwhile, cook the pasta according to instructions.
When the sauce comes to a light simmer, reduce heat to low. Using an immersion blender, blend the sauce directly in the pot until it is as smooth as desired. I made mine mostly smooth with a few small chunks.
Note: You can also transfer to a regular blender or large food processor for this. If you do not have an immersion blender.
Mix sauce with noodles and top with chili flakes, more goat cheese, and chopped basil.
Store extra sauce in a large jar and keep in the fridge for 7 days or freeze for up to 3 months.