Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and reserve 1 cup of cooking water.

Sauté the Sausage: Heat olive oil in a skillet over medium-high heat. Sauté Italian sausage until browned, about 5-7 minutes. Transfer to a paper towel-lined plate.

Prepare the Sauce Base: Discard excess fat from skillet, leaving 1 tablespoon. Sauté minced garlic for 30 seconds. Add wine and simmer until reduced by half.

Make the Creamy Mixture: Mix cornstarch with 2 tablespoons cold water in a bowl. In the skillet, combine heavy cream and tomato paste with the wine-garlic base until creamy.

Combine the Flavors: Add sun-dried tomatoes, oregano, red pepper flakes, and cornstarch slurry to the skillet. Simmer for 3-4 minutes until sauce thickens.

Add the Sausage to the Sauce: Stir the cooked sausage into the sauce and heat through for 2-3 minutes.

Toss Pasta with Sauce: Add cooked pasta to the skillet and toss to combine. If too thick, add reserved pasta water to adjust the consistency.

Serve and Garnish: Plate the pasta, garnish with chopped basil and sprinkle with Parmesan cheese if desired.