In a large, deep skillet (I use an 11-inch skillet with 3-inch high sides), lightly brown the sausage in the olive oil over medium-high heat, breaking it up into pieces as it cooks. Drain off any excess grease if needed.
Reduce the heat to medium and add the onion and garlic; cook, stirring frequently, just until the onions begin to soften, about 2 to 3 minutes. Watch the heat and turn it down if needed; you don't want the garlic to burn.
Add the crushed tomatoes, chicken broth, sugar, Italian seasoning, and pasta; stir until well-combined. Press the pasta down into the sauce so it is covered as much as possible.
Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the pasta is cooked through, about 10 to 15 minutes. After you stir, be sure to press down the pasta again so that it is covered as much as possible in the sauce. This will prevent having bits of pasta that don't get soft.
While the pasta is cooking, preheat the broiler.
When the pasta is cooked, add 1 cup of the mozzarella cheese and ¼ cup of the grated Parmesan cheese; stir to combine. Taste and add salt and pepper if needed.
Dollop the ricotta cheese over the top of the pasta mixture, and then top with the remaining mozzarella and Parmesan cheeses.
Broil until the cheese is melted, bubbly, and lightly golden brown.
Remove from oven and sprinkle with thinly sliced fresh basil if desired.