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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Combine red bell peppers and chicken stock in blender until smooth; set aside.
Heat olive oil in a large cast iron skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in red bell pepper mixture and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste.
Stir in Parmesan until melted, about 2 minutes. Stir in basil.
Serve immediately.