Bring a large pot of salted water to a rolling boil—the water should taste like the sea. Once boiling, add the pasta and cook according to package directions until al dente, then drain and set aside. While the pasta cooks, mince the garlic cloves fresh; I find freshly minced garlic gives a much more vibrant aroma than pre-minced, which can taste dull and oxidized.

Heat the olive oil in a large saucepan over medium heat. Once shimmering, add the minced garlic and cook for 4-5 minutes, stirring occasionally, until it turns golden brown and becomes fragrant. Be careful not to let it burn, as burnt garlic will make the sauce bitter—the goal is a nutty, toasted flavor that will anchor the entire dish.

Add the tomato sauce to the garlic-infused oil and stir to combine. Cover and cook for 3 minutes to allow the flavors to meld and the sauce to warm through. This short covered cooking step helps the tomato sauce absorb the garlic oil and prevents splattering.

Remove the lid and pour in the white wine, stirring well to incorporate. Cook uncovered for about 20 minutes over medium heat, allowing the wine to reduce and its sharp acidity to cook off while the sauce simmers gently. This reduction concentrates the flavors and creates a more sophisticated, rounded taste. I like to let it reduce until the sauce thickens slightly and the aroma becomes sweeter and less wine-forward.

Remove the pan from heat and take out the garlic cloves with a spoon (they've done their job infusing the oil and can be discarded). Add the red pepper flakes for a subtle heat, then slowly stir in the heavy cream until fully incorporated and the sauce reaches a silky, pale pink color. Taste and adjust seasoning with sea salt as needed—the cream will mellow the acidity of the tomato sauce, so you may need a bit more salt than you expect.

Add the cooked pasta from Step 1 directly to the sauce and fold gently to coat every piece evenly. Divide among serving bowls and finish each portion with a generous grating of parmesan cheese, a pinch of red pepper flakes for heat, and a light sprinkle of fresh parsley. The warm pasta will continue absorbing the creamy sauce, so serve immediately while everything is hot.