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Heat oil in heavy large skillet over medium-high heat.
Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes.
Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.
Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes.
Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain, reserving 1 cup cooking liquid.
Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by ¼ cupfuls if mixture is dry.
Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.