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In a pan, heat the unsalted butter in a pan over medium heat.
Add the garlic, and pinch of chile flakes and saute until it
becomes golden and fragrant, about 2 minutes. Add the sweet
cherry tomatoes, sea salt, brown sugar, and freshly ground
pepper to the pan. Cook for about 8 minutes, until the tomatoes
begin to create a nice, light sauce. Add in the half-and-half and
bring to a boil. The moment it starts to boil, turn the heat down
to medium-low and add the sweet peas, 1/2 cup of Parmesan
and a big handful of minced parsley. Stir and let it thicken for
about 8 minutes.
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