Cook pasta according to package directions until just al dente. Drain and set aside.

Meanwhile, heat oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up as you go, until no longer pink. Drain sausage with a slotted spoon and transfer to a plate or bowl. Wipe out the Dutch oven, leaving some of the fat and oil in the pan.

Reduce heat to medium-low and add the garlic. Cook until fragrant, about one minute. Add the chicken broth, crushed tomatoes, 1 teaspoon of Italian seasoning, red pepper flakes, sugar, and salt and pepper, to taste.

Bring to simmer and cook for about 10 minutes, stirring occasionally. Stir in the cream and cook a few minutes longer.

In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, and the remaining 1/2 teaspoon of Italian seasoning.

Ladle the soup into bowls and dollop with a generous spoonful of the ricotta mixture. Garnish wiht additional Parmesan cheese and fresh basil if desired.