In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the Italian sausage, breaking it apart with a spoon. Cook for about 8-10 minutes until browned and fully cooked. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and cook over medium heat for about 5 minutes, allowing it to soften and become translucent.

Stir in the minced garlic along with diced red and yellow bell peppers. Cook for an additional 3-5 minutes until the peppers are soft.

Add the canned crushed tomatoes and tomato paste to the skillet, stirring well to combine. Allow this to simmer for a couple of minutes.

Stir in the dried oregano, basil, and red pepper flakes. Season with salt and black pepper to taste.

Reduce the heat to low, cover the skillet, and let the sauce simmer for 15-30 minutes.

After simmering, stir in 1 cup of chicken broth and ½ cup of heavy cream.

Carefully return the browned sausage to the skillet, stirring to combine with the creamy sauce.

Add ½ cup of grated Parmesan cheese to the sauce, mixing well until it melts.

While the sauce is coming together, bring a large pot of salted water to a boil and cook the pasta according to package directions, typically about 10-12 minutes.

Before draining, ladle out about 1 cup of the pasta water and set it aside.

Drain the pasta and immediately toss it in the skillet with the sauce and sausage, mixing thoroughly.

Plate the creamy pasta generously and garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.