Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Heat olive oil in a large skillet over medium heat.

Add the garlic and cook for about 30 seconds until fragrant.

Stir in the tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper.

Simmer for 3 to 4 minutes, stirring occasionally.

Reduce the heat to low and stir in the heavy cream until fully combined.

Add the Parmesan cheese and whisk until the sauce becomes smooth and creamy.

Add the cooked pasta to the skillet and toss until evenly coated.

If needed, add a splash of reserved pasta water to loosen the sauce.

Cook for 1 to 2 more minutes until everything is heated through.

Garnish with fresh parsley and extra Parmesan before serving.