Pour the tomatoes and their juice into a 4 cup measuring cup. Add enough water to the tomatoes to measure 4 cups.

In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, bell pepper, and ½ teaspoon salt and cook, stirring, until softened, about 5 minutes.

Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. If using ground sausage add it to the skillet and cook, breaking up into small pieces, until no longer pink. If using Tofurkey shaped like sausage, slice into ½ inch ovals before adding to the pan and browning. You may need a little more oil if using a meat substitute as it won't release any fat.

Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes. If the sauce looks dry after 15 minutes add up to ¼ cup additional water to loosen it up.

Remove the skillet from the heat and stir in the ½ cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let it stand off the heat for 5 minutes.

Sprinkle with the basil and serve, topping with more Parmesan as desired.