1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it, as burnt garlic can taste bitter.
3. Add the crushed tomatoes to the skillet, along with a pinch of salt and the red pepper flakes, if using. Let it simmer for about 5 minutes, allowing the flavors to meld.
4. Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for another 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese, letting it melt into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves before serving. Enjoy!

Cooking has always reminded me of the patience my abuela taught me. Allowing each ingredient its moment to shine is key to building a flavorful dish.