Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve some pasta water before draining.

In a skillet over medium heat, warm olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in chopped basil until wilted.

Slowly pour in tomato sauce while stirring gently, followed by heavy cream to achieve that signature pink color. Let simmer briefly.

Stir in Parmesan cheese until melted. Season with salt and pepper to taste.

Add cooked pasta to the skillet, tossing to coat evenly. Use reserved pasta water if the sauce is too thick.

Plate your pink pasta while warm, garnishing with extra Parmesan cheese and fresh basil.