Fill a large pot with water and bring it to a rolling boil. Salt the water well.

Add the pasta and cook until al dente, following package timing. Reserve 1 cup of the starchy pasta water before draining.

Drain the pasta and set it aside.

Warm the olive oil in a large skillet over medium heat.

Add the minced garlic and stir constantly for about 1 minute until fragrant, taking care not to let it brown.

Pour in the crushed tomatoes and bring the sauce to a gentle simmer. Let it simmer for about 5 minutes to reduce slightly and deepen the flavor.

Stir in the heavy cream and Italian seasoning. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of reserved pasta water.

Add the cooked pasta to the skillet, tossing it to coat in the sauce. Heat for 1 to 2 minutes until warmed through.

Remove the skillet from the heat and stir in the Parmesan until melted, adding more reserved pasta water if needed to reach desired consistency.

Serve immediately, garnished with torn basil and extra Parmesan.