Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until golden and fragrant.

Stir in crushed tomatoes and cook for 5–7 minutes until tomatoes soften and release their juices.

Lower heat and stir in heavy cream. Simmer for 3–5 minutes, seasoning with salt, pepper, and chili flakes.

Add drained pasta and reserved pasta water to the skillet. Toss until pasta is coated with the sauce.

Fold in Parmesan cheese and top with fresh basil. Serve hot.