Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water, then drain.

Heat olive oil in a large skillet over medium heat.

Add minced garlic and sauté for 1–2 minutes until fragrant.

Stir in crushed tomatoes and simmer for 5–7 minutes.

Lower heat and slowly whisk in heavy cream until smooth.

Add cooked pasta to the sauce and toss to coat evenly.

Use reserved pasta water as needed to loosen the sauce.

Season with salt and black pepper.

Stir in Parmesan cheese until melted.

Garnish with fresh basil or parsley and serve hot.