1. 1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve about 1 1/2 cups of pasta water.

2. 2. While pasta cooks, melt butter in a large deep skillet or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until fragrant (do not let it brown).

3. 3. Add the sliced cabbage, season with a pinch of salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until wilted and tender.

4. 4. Pour in heavy cream. Bring to a gentle simmer, then reduce heat to low. Let simmer for 2-3 minutes to thicken slightly.

5. 5. Stir in Parmesan, salt, pepper, and red pepper flakes (if using). Stir constantly until cheese melts and sauce is smooth.

6. 6. Drain cooked pasta and add to the skillet. Toss to coat evenly with sauce.

7. 7. If sauce is too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.

8. 8. Taste and adjust seasonings. Serve immediately, garnished with fresh parsley and extra Parmesan.