Boil a large pot of water for pasta. Add salt to pasta water. After the water comes to rolling boil add the pasta. Stir in between. Cook for 7 - 8 minutes. Remove a table spoon of pasta cooking water (so it does not dry out completely)
Meanwhile boil a cup of water for the sausage. Cover and cook the sausage for 10 minutes. After 5 minutes open and turn it once for even cooking.
Allow all the water to dry up in the sausage then cut into two or small pieces. Allow this to brown in its own oils for two minutes on low heat.
Heat a deep dish pan and add olive oil add garlic allow it to turn golden brown then add the chopped onion. When the onion turns pink and softens add the red chili flakes, pepper and little salt (as the sausage and pasta is already having salt in it)
Wait until the chili aromas release then add the canned tomatoes. Sauté then cover and cook until the tomato softens.
Add the Italian seasoning give it two minutes then add the 3/4th cooked pasta mix well and transfer this into the baking dish.
Add the chopped basil and parsley leaves mix well and add the cheddar cheese. Mix until well combined. Level the top evenly and arrange the lightly browned sausage pieces and sprinkle the parmesan cheese uniformly on the top so there is an even browning.
Bake in the middle rack at 350°F for 15 -17 minutes.Serve warm. Makes excellent leftovers for next day's lunch too.