Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

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

Add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant.

Pour in the crushed tomatoes and bring the sauce to a gentle simmer. Cook for about 5 minutes to reduce slightly.

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

Add the cooked pasta to the skillet and toss until every piece is evenly coated with sauce. Heat for 1 to 2 minutes to combine flavors.

Remove from heat and stir in Parmesan until it melts into the sauce.

Serve immediately, garnished with torn fresh basil and extra Parmesan.