Heat a large stock pot or dutch oven over medium high heat. Add olive oil

Add sausage to pot and brown

Remove sausage with a slotted spoon to a paper towel lined plate leaving sausage fat behind

Add in onions and tomatoes and cook until onions are translucent

Stir in garlic and cook until fragrant (about 30 seconds)

Add in tomato paste and stir into all other ingredients. Cook until rust colored in bottom of the pan

Add chicken stock, Italian seasoning, pasta, and sausage to pot and scrape the bottom of the pot to remove brown bits

Cover pot and heat until boiling. Boil pasta until tender, stirring occasionally

Once pasta is tender (about 8-10 minutes), stir in fresh basil if using, then remove from heat

Stir in heavy cream and cheese

Check for seasoning and add salt as necessary

Plate up, top with more fresh basil and cheese. Enjoy!