1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet over medium heat, heat the olive oil. Add the minced garlic, sautéing until fragrant but not browned, about 2 minutes.
3. Sprinkle in the red pepper flakes if using, then stir in the crushed tomatoes. Let the sauce simmer for 15 minutes, allowing the flavors to meld.
4. Add the balsamic vinegar to the sauce, stirring to incorporate its deep, sweet notes.
5. Stir in the chopped basil, salt, and pepper. If you like a creamier sauce, add the heavy cream at this point.
6. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to achieve the desired consistency.
7. Finish with a generous sprinkling of Parmesan cheese before serving.

As Mama Lou often advised, taste as you go, adjusting the seasoning to your liking. This step is where your personal touch comes into play, making the dish uniquely yours.