Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add your uncooked pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander but reserve a splash of the pasta water for later to adjust sauce consistency if needed.

In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the uncooked Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté for approximately 5-7 minutes, or until the sausage is nicely browned and cooked through. Remove the sausage from the skillet and set aside, leaving the flavorful fat in the pan.

With the skillet still set to medium heat, add minced garlic to the retained sausage fat. Sauté for 1-2 minutes until fragrant, being careful not to burn it. Next, pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes until the wine has reduced by half.

While the wine reduces, take a small bowl and mix together cornstarch with cold water to create a smooth slurry.

Once the wine has reduced, stir in the heavy cream and tomato paste, mixing well until smooth. Add the sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Finally, incorporate the cornstarch slurry.

Return the cooked Italian sausage to the skillet with the sauce. Allow the mixture to simmer on low heat for about 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Adjust with a splash of reserved pasta water if needed.

Once your sauce is thickened, add the drained pasta to the skillet. Toss everything together gently, ensuring the pasta is well coated in the sauce. Serve hot, garnished with fresh basil and a sprinkle of freshly grated Parmesan cheese.