Pour the cans of diced tomatoes (including the juice) into a large liquid measuring cup, then add water until the tomato/water mixture equals 4 cups. Add in the tomato sauce and sugar. Stir until combined and set aside.

Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes and stir until garlic begins to turn a light golden color.

Add the Italian sausage and cook until browned. Salt and pepper the sausage to taste.

Stir in 1 Tbsp each of oregano, basil and thyme.

Pour the uncooked pasta over meat, then pour the tomato mixture over the pasta. Don’t stir.

Cover and bring to a boil. Reduce heat to medium-low and simmer, covered for 20-25 minutes (or until the pasta is tender), stirring every 5 minutes.

Remove pan from heat and stir in the mozzarella and Parmesan cheeses. Stir until cheese is incorporated. Add spoonfuls of ricotta all over the pasta.

Cover for 5 minutes. Sprinkle with 1 Tbsp parsley and serve!