In a large pot, bring around four quarts of salted water to a rolling boil over high heat.

Once the water is boiling, add the spaghetti and cook according to package instructions, usually about 8-10 minutes.

In a medium saucepan, combine 2 cups of fresh cranberries, ½ cup of granulated sugar, and 1 cup of water. Bring to a gentle simmer over medium heat for about 10 minutes.

While cranberries simmer, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and optional red pepper flakes, sautéing for 1-2 minutes.

Pour the simmered cranberry sauce into the skillet with the garlic, stirring well. Add ½ cup of heavy cream and let it simmer for another 2-3 minutes.

Add the drained spaghetti to the skillet, tossing gently to coat it evenly with the cranberry sauce.

Sprinkle ½ cup of grated Parmesan cheese over the spaghetti, stirring until it has melted completely.

Plate your hot Cranberry Spaghetti garnished with freshly chopped parsley and extra Parmesan if desired.