Preheat oven to 350 degrees F (180 degrees C). In a medium sized stock pot, brown the Italian sausage. Drain off the fat.
Add the tomato sauce, Italian herbs, salt, black pepper, cayenne pepper, minced garlic, onion powder, paprika, and red pepper flakes to the stock pot with the sausage. Stir to combine and let simmer over medium-low heat for 10-15 minutes. Taste and adjust seasonings as necessary.
Remove the sauce from heat and let cool for about five minutes. Stir in the heavy cream until well combined.
Prepare fusilli according to package instructions for al dente pasta. Once drained, toss the cooked noodles with olive oil and pour into a 9×13 inch baking dish. Pour the sauce over the noodles and stir to combine.
Top pasta with shredded cheese. Bake in preheated oven for 20-25 minutes, or until sauce is bubbly and cheese is melted.
Top with fresh parsley and serve.
For extra spicy pasta, you can use hot Italian sausage. Otherwise, just use mild.