Bring a pot of salted water to a boil; add the pasta. When al dente, drain and set aside.

While the pasta is cooking, add 1-2 T olive oil to a large, deep saute pan over medium heat. Add the onion and garlic, saute until the onion is translucent and garlic is golden.

Add the tomatoes to the pan and saute for 1-2 minutes. Pour in the cream and half and half; bring a simmer and cook until slightly thickened, about 6-8 minutes.

Pour the drained pasta into the sauce and toss together with the basil and half the mozzarella. Sprinkle the remaining mozzarella pearls over the top and serve.