12 oz uncooked spaghetti
1 can (28 oz) crushed tomatoes with basil, undrained
1 carton (32 oz) chicken 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 over medium-high heat 5 to 7 minutes or until no longer pink; drain. Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with remaining ingredients.