"Crema" Italian Pasta

My brother-in-law (Ian) served his mission in Italy and has learned to make some very tasty pasta. Here is an easy one that is one of my favorites. He doesn't have a recipe...so I'm just guessing on the amounts from when I’ve made it; you could play with them a little bit to your liking.

2 T Olive Oil
2 Cloves Garlic-minced
3 t Chicken Base
1 T Fresh Basil (or 1 tsp dried)
1/2 tsp Sugar
Red Pepper Flakes or Ground Cayenne Pepper-season to taste
2 (14.5oz) Cans diced tomatoes
½ C Table Cream (such as Cacique Crema Mexicana)

Heat oil in pan-Add Garlic and Red Pepper Flakes--sauté garlic until browned. Add Chicken Base, Basil and Sugar. Pour in Juice from tomatoes. Let simmer about 10 minutes. Add tomatoes. Continue to simmer to cook off moisture about 10 more minutes.
Turn off heat and stir in Crema. Serve over Penne Pasta. Top with freshly grated parmesan cheese.