Grate garlic clove and set aside.

Chop two tablespoons of basil leaves and set aside.

Grate pecorino romano cheese and set aside.

Start cooking the pasta first. Fill a medium pot with water and add the ziti rigate to the pot. Cover with lid and place on high heat for 10 minutes. After 10 minutes, water should be close to boiling. Uncover the pasta, give it a quick stir, and then reduce heat to medium-high and cook until al dente, another 7-8 minutes. Drain pasta and set aside.

While the pasta is cooking, make the sauce. Heat olive oil in a large saucepan on medium heat. Add garlic and stir until fragrant, about 30 seconds.

Add crushed tomatoes, ground nutmeg, salt, pepper, and brown sugar. Stir to combine.

Add the whole basil leaves, pushing them under the sauce and bruising the leaves lightly with the back of the spatula to release the oils into the sauce.

Partially cover saucepan and let simmer on low for 10 minutes, stirring occasionally.

After 10 minutes and season additionally if needed. Remove whole basil leaves with a pair of tongs and discard.

Turn off the heat and add the heavy cream to the sauce, stirring to combine. Sauce will turn light pink.

Add the cooked ziti to the pan and stir gently to coat pasta with sauce.

Serve immediately and garnish with chopped basil and pecorino romano cheese.