Cook ditalini pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, cook the Italian sausage until browned. Drain excess fat if necessary.
Add diced onion and sauté until softened. Stir in garlic, red pepper flakes, and Italian seasoning.
Add cherry tomatoes and sun-dried tomatoes, cooking for 2 minutes until softened.
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in Parmesan cheese and season with salt and pepper to taste.
Add cooked pasta to the sauce, tossing to coat evenly.
Garnish with fresh basil and serve warm.