Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and reserve 1 cup of pasta water. Set aside.

1. Cook : In a large skillet, heat olive oil over medium heat. Remove the sausage from its casing and crumble it into the pan. Cook for 6-8 minutes, breaking it apart with a spoon, until browned and fully cooked.
2. Sauté the onion and garlic: Add the diced onion to the skillet with the sausage and cook for 3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add the tomatoes and spices: Stir in crushed tomatoes, dried basil, oregano, and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Add the cream: Pour in the heavy cream and stir to combine. Let the sauce simmer for an additional 3-4 minutes until it thickens slightly and becomes creamy.
5. Combine pasta and sauce: Add the cooked pasta to the skillet with the sausage and sauce. Toss gently to coat the pasta in the creamy sauce. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
6. Serve: Garnish with freshly grated Parmesan cheese and chopped fresh basil or parsley. Serve immediately.