1. Saute the Aromatics: Heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the diced red onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

2. Build the Sauce Base: Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly. Add the sun-dried tomatoes, oregano, basil, smoked paprika, red pepper flakes, salt, and pepper. Cook for another minute, stirring well to combine.

3. Add Beans and Simmer: Deglaze the pan with the apple cider vinegar and let it reduce for a few seconds. Pour in the broth and add the butter beans. Bring to a gentle simmer and cook for 5 to 7 minutes.

4. Thicken the Sauce: Using the back of a spoon, gently mash about half a cup of beans against the side of the skillet to help thicken the sauce. Stir to incorporate.

5. Finish with Cream and Spinach: Add the spinach and stir until just wilted, about 2 to 3 minutes. Remove from heat and immediately stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning.

6. Serve and Enjoy: Garnish with fresh basil and extra Parmesan. Serve hot with crusty bread to soak up all the rich, creamy sauce.