Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.

Add the chopped onion and sliced bell peppers to the skillet. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together.

Return the cooked sausage to the skillet with the sauce. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

If using, stir in the heavy cream for extra richness. Taste and adjust seasoning as needed. Garnish with fresh parsley and grated Parmesan cheese before serving.