Cook penne in salted water until al dente; reserve 1 cup pasta water, then drain.

Simmer crushed tomatoes in large skillet over medium heat 10 minutes until thickened and slightly darker.

Stir in heavy cream; simmer 2 minutes; season with salt and pepper.

Add drained penne; toss, loosening with pasta water until sauce coats noodles.

Remove from heat, stir in Parmesan until melted, top with torn basil, serve hot.