Bring a large pot of salted water to a rolling boil. Add the heart-shaped pasta and cook until just al dente, according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
In a wide skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds—watch so it doesn’t brown.
Pour in the tomato sauce and let it simmer gently for 2–3 minutes, just long enough to mellow the acidity and brighten the color.
Reduce the heat to low. Whisk in the cream and Parmesan until the sauce is silky. Season with salt, pepper, and the chili flakes if using. Keep the sauce warm but not boiling.
Fold the cooked pasta into the sauce, adding splashes of the reserved pasta water as needed to create a glossy emulsion. Toss until every piece is coated and the sauce clings to the noodles, 1–2 minutes.
Finish with torn basil and an extra grating of Parmesan. Serve immediately so the pink sauce stays lush and the heart shapes stay charming on the plate.
Notes
A cozy, weeknight-friendly heart-shaped pasta in a blush pink tomato-cream sauce finished with fresh basil and Parmesan for a comforting, photogenic plate.
