To a medium skillet, heat oil over medium high heat. Add sausage. Saute until sausage is no longer pink, breaking up with spatula, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is no longer pink, about 3 more minutes. Add crushed tomatoes and cream to skillet. Reduce heat to low and simmer until sausage/sauce mixture thickens, about 3 minutes.
While sausage is browning, cook pasta in large pot of boiling salted water until tender but still firm to bite (al dente). Drain once done, saving 1 cup cooking liquid. Return pasta to the same pot.
Add sausage/sauce mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 ladlefuls, if mixture is dry. Add in chopped basil, and Parmesan cheese, before serving.