Cook the pasta in a large pot of salted water until al dente. Meanwhile, heat the olive oil in a large skillet set over medium heat. Add the sausage and cook until well browned, 4-5 minutes. Pour off all but 1 tablespoon of fat from the skillet. Add the garlic and cook for about 30 seconds, then add the red peppers and cream. Bring the sauce to a simmer. Reduce heat to low and continue cooking until the sauce has thickened slightly, 8-10 minutes.

Drain the pasta, reserving ¼ cup of pasta water. Transfer the pasta to a large serving bowl. Add the sauce, arugula, Parmesan and basil. Using tongs, toss the pasta until the arugula is slightly wilted. Add pasta water, a little at at time, as needed to thin the sauce. Season with additional salt and pepper if needed and serve immediately.