Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent.

Stir in 3 minced garlic cloves and cook for about 1 minute until fragrant.

Incorporate 1 pound of spicy sausage into the pot, breaking it apart and cooking for 5-7 minutes until browned.

Pour in a 28-ounce can of crushed tomatoes and 3 cups of low-sodium chicken broth. Stir well to combine.

Introduce 12 ounces of penne pasta to the pot and ensure it is fully submerged in the liquid.

Sprinkle in 2 teaspoons of Italian seasoning and 1 teaspoon of red pepper flakes, stirring to incorporate.

Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 10-12 minutes.

Once cooked, remove from heat and stir in 1 cup of grated Parmesan cheese until melted and creamy. Garnish with fresh basil.