Step 1: Bring a large pot of water to a rolling boil over high heat, then add 2 tablespoons of salt.

Step 2: Add 1 pound penne pasta and cook 10 to 11 minutes until just shy of al dente, stirring occasionally.

Step 3: While the pasta cooks, peel and mince 4 cloves of garlic.

Step 4: Heat 2 tablespoons olive oil in a large skillet over medium heat for about 30 seconds until shimmering.

Step 5: Add the minced garlic and stir constantly for 30 seconds until fragrant, taking care not to brown.

Step 6: Pour in one 28-ounce can of crushed tomatoes and add a pinch of sugar, stirring to combine.

Step 7: Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning, and red pepper flakes if using.

Step 8: Reduce heat to medium-low and simmer the sauce for 8 to 10 minutes, stirring occasionally.

Step 9: Slowly pour in 1 cup heavy cream while stirring constantly to prevent curdling.

Step 10: Continue stirring for 2 to 3 minutes until the sauce turns a dusty rose color.

Step 11: Before draining, reserve 1 cup of pasta water. Drain the penne and add it directly to the sauce.

Step 12: Toss pasta with the sauce over medium-low heat for 1 minute to allow absorption.

Step 13: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese and 2 tablespoons chopped basil.

Step 14: Taste and adjust seasoning with extra salt, pepper, or reserved pasta water to reach desired consistency.