Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Do not overcook, as the noodles will finish cooking in the sauce.

While the pasta is cooking, heat a large skillet over medium-high heat and add in the Italian sausage. Break it into small crumbles with a wooden spoon, and cook until browned and no longer pink.

Stir in the minced garlic and cook for another 30 seconds.

Add in the tomato paste and thyme, cooking for 1 to 2 minutes until the paste turns a deep brick red.

Pour in the chicken broth and diced tomatoes and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

Before draining the pasta, reserve at least 1 cup of the starchy pasta water.

Transfer the cooked pasta, heavy cream, and parmesan cheese directly into the sauce, adding a splash of the reserved pasta water to help the sauce coat the noodles.

Toss everything together over medium-low heat for 1-2 minutes, adding more pasta water if the sauce becomes too thick.

Garnish with fresh basil and additional grated parmesan cheese before serving. Best when served warm.