1 lb ground Italian sausage
3/4 lb uncooked spaghetti
1 can (28 oz) crushed tomatoes with basil, undrained
1 box (32 oz) chicken broth vegetable broth
1/2 cup whipping cream
1/4 teaspoon crushed red pepper flakes, if desired
Shredded Parmesan cheese and fresh basil leaves, if desired
In 8-quart stockpot, cook sausage until no longer pink; drain.
Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Boil 15 to 20 minutes, turning pasta frequently with tongs or fork, until pasta is cooked and sauce is thick and creamy. Serve with remaining ingredients.