Before we start cooking, grab your food processor and blend your canned whole tomatoes. (no need to drain) Make sure that the tomatoes are smooth.
In a large non-stick pan, place your vegetable oil on medium heat. Make sure that you do not overheat your pan. This leads to burning.
Add your chopped onion and bay leaf to your heated oil and cook for 2 minutes. Constantly stir your onions for two minutes, this prevents your onions from unevenly cooking.
Once your onions start to get a golden brown colour on the ends, add your garlic powder, chilli flakes, dried mixed herb, and dried sweet basil. Mix well for a further 2 minutes.
Add your crushed tomatoes, sugar, salt and stock cube to your onions and mix well.
Reduce your heat by one and allow your tomato mixture to simmer and cook for 5 minutes. Continuously stir your mixture for 5 minutes.
After 5 minutes add your full-fat milk to the tomato sauce, stir and allow your creamy sauce to simmer for a further 10 minutes.
Lastly, in a large serving dish place your pasta and sauce and mix well. Add more salt if necessary. Enjoy