Preheat your oven to 400°F (200°C). Place the whole garlic heads on a baking sheet, drizzle with a tablespoon of olive oil, and roast for about 30 minutes until the cloves are soft, golden, and fragrant.
Meanwhile, 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.
Once the garlic has roasted and cooled slightly, squeeze the soft cloves out of their skins and mash them with a fork until smooth. Set aside.
Pour the red wine into a saucepan and bring to a gentle simmer over medium heat. Cook until the wine reduces by half, about 8-10 minutes, concentrating the flavor and aroma.
Add the crushed tomatoes to the saucepan, along with the mashed roasted garlic. Stir well and let the sauce simmer gently for about 10 minutes, allowing flavors to meld.
Stir in the heavy cream to create a silky, creamy texture. Season with salt and black pepper to taste. Continue simmering for another 5 minutes until the sauce thickens slightly.
Add the cooked pasta to the sauce and toss gently to coat each strand evenly. Allow it to cook together for another minute to absorb the flavors.
Serve the pasta hot, garnished with freshly chopped basil leaves for a burst of freshness and color.
