Bring large pot of salted water to a boil for the pasta, and cook pasta until al dente. Meanwhile, in a large skillet, heat olive oil until shimmering and then add Italian sausage. Brown sausage, breaking it up with a wooden spoon. When almost fully browned, add garlic and a pinch crushed red pepper and cook for another minute or two.
Add chicken stock and deglaze the pan, stirring up any browned bits from the bottom. Stir in crushed tomatoes and bring up to a boil, then reduce heat and simmer about 5 minutes or so.
Stir in cream and season with salt and pepper. Add the peas and basil, stir to combine and heat through, a few minutes. Toss hot, drained pasta into pan with sauce and then transfer to serving bowl. Top with plenty of Parm. Enjoy!