Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap tightly in aluminum foil, and roast for 40 minutes until soft and caramelized.

While the garlic roasts, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente, then drain.

Once the garlic is cool enough to handle, squeeze the soft cloves out of their skins and mash them into a smooth paste using a fork.

In a large skillet over medium heat, melt the butter. Add the roasted garlic paste and sauté for 1 minute to release the aroma.

Pour in the crushed tomatoes and simmer for 5 to 7 minutes to slightly reduce the sauce.

Lower the heat and stir in the heavy cream. Simmer gently for another 2 minutes until the sauce turns a uniform pink color.

Remove the skillet from the heat. Stir in the Parmesan cheese and fresh basil. Season with salt and black pepper to taste.

Add the cooked pasta to the sauce and toss until every noodle is generously coated. Serve immediately.