Sausage Spaghetti

1/2 pound of cooked spaghetti (or your favorite pasta)
1 pound regular sausage, cooked and crumbled
1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
1 clove garlic, minced
2 cups chicken broth
2 Tablespoons cornstarch
1, 15 oz. can fire roasted diced tomatoes
1 cup Parmesan cheese
1 cup fresh basil, snipped into little pieces
1/2 cup heavy cream, optional 

Cook pasta according to package directions. Drain and set aside. In a large frying pan or small pot, Cook sausage, until no longer pink, and sausage is cooked and browned. Remove from pan, and in the sausage grease cook the onion until it's completely soft. (Depending on how much grease you have in the pan, you may need to add a few tablespoons of water so the onion doesn't burn.) when
onion is 90% down add minced garlic. Mix the cornstarch with the broth. Add the broth mixture to the pan, and the tomatoes. Cook over a medium heat or a few minutes, stirring, until mixture thickens. Add the pasta and sausage to the pot and stir to combine. Add the Parmesan cheese,
mix it in and allow it to melt in. If you want to add the heavy cream, do so now. Then garnish with the fresh basil leaves.