Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Sauté the minced garlic for about 30 seconds until fragrant, but not browned.
Pour in the crushed tomatoes and bring to a gentle simmer.
Add the heavy cream and stir to combine, letting it simmer for about 3-4 minutes to thicken slightly.
Season with sugar, salt, and pepper to taste.
Toss the drained pasta into the skillet, stirring well to coat every piece with the creamy sauce.
Serve hot, sprinkled with Parmesan and fresh herbs if using.