Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente; drain and set aside.
Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and minced garlic and cook, breaking the sausage into pieces, until no longer pink, about 4–5 minutes; drain excess fat if necessary.
Add the drained, chopped stewed tomatoes, heavy whipping cream, salt, dried basil, and 1/2 cup of the shredded Parmesan to the skillet; stir to combine and bring to a gentle boil over medium heat.
Reduce the heat and simmer uncovered, stirring occasionally, until the sauce thickens, about 6–8 minutes.
Toss the drained penne with the sausage-tomato cream sauce until evenly coated.
Serve immediately and garnish with the remaining shredded Parmesan cheese.
