Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, until golden and aromatic.
Pour in crushed tomatoes and stir in the spice blend, simmering the sauce for 10 minutes to develop deep flavors and a slightly thickened consistency. Clear bubbles will form as it simmers.
Stir in the heavy cream slowly, watching the sauce turn a beautiful, smooth pink hue and develop a silky texture. Continue simmering gently for another 5 minutes.
Taste the sauce and adjust seasoning with salt and black pepper as needed, ensuring a balanced, flavorful base.
Add the cooked pasta to the sauce, tossing gently to coat each strand evenly with the rich, creamy mixture. The sauce should cling to the pasta, creating a inviting appearance.
Finish by garnishing with freshly chopped basil leaves for brightness and aroma. Serve immediately, enjoying the velvety, vibrant dish with a fragrant basil topping.
