Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes. Stir well, bring to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld. Stir occasionally.

Stir in the heavy cream and cook for another 2-3 minutes, just until the sauce is heated through and slightly thickened. Season with Kosher salt and freshly ground black pepper to taste. Remember the pasta water is salty too!

Add the cooked, drained pasta directly to the skillet with the sauce. Toss to coat thoroughly. Stir in the freshly chopped basil and grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Divide the pasta among serving bowls. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese, if desired. Enjoy!