In a medium saucepan, combine the garlic and the heavy cream and gently simmer over medium to medium-low heat for 20 minutes or until the cream has reduced by half and the garlic is tender. Remove from the heat and let cool. Puree until smooth in a blender and fold in the parmesan and crushed red pepper.

The sauce can be used immediately over pasta and pizza or stored in the refrigerator in a resealable container for up to one week.