Heat the olive oil in a large skillet over medium high heat.
Add in the bell pepper and onion and cook until they are soft, about 6-8 minutes.
Mix in the minced garlic and cook for about 2 minutes until fragrant.
Add in the salt and pepper, italian seasonings, and crumbled Italian sausage. Cook until browned.
Pour in the chicken broth and scrape up the bottom of the pan, in case anything stuck.
Pour in the marinara sauce and 2 cups of water and stir everything together.
Bring the liquid to a boil and reduce the heat to medium low and cover the pan.
Allow the mixture to cook, stirring every couple of minutes, adding more liquid as necessary.
Cook for about 20-25 minutes, until the noodles are cooked throughout and the liquid has thickened into a nice sauce. (If the mixture starts to boil over, reduce the heat).
When the pasta is cooked, stir in the cream and parmesan cheese.
Allow the dish to cool for about 3-4 minutes as the sauce will continue to thicken.
Serve with additional parmesan cheese and fresh basil.