-I use a mixture of part sweet Italian sausage and part spicy sausage.-You may use part half and half, and part cream.-I have used both Italian chopped tomatoes, or cans of plain chopped tomatoes. -To lighten this up, you could use 2-3 chicken breast halves and all half and half. Or, substitute ground turkey, generously season with salt and pepper.-When tomatoes are in season, use fresh juicy tomatoes, such as beefsteak tomatoes. Chop several into a bowl, scooping juice into the bowl as well. Measure out about 5 1/2 cups of fresh tomatoes and juice. Add 2 teaspoons of salt, pinch of sugar and any of the following fresh or dried herbs, about 3 tablespoons fresh each or 1 tablespoon dried: parsley, thyme, oregano.-This can also be made in the slow cooker. Cook the sausage, drain and place in slow cooker. Add the rest of ingredients, except the cream. Cook on low for 6-8 hours. The last half hour of cooking, add the cream. Stir and turn temperature to high. Serve as directed over cooked pasta, top with fresh basil.