Start by bringing a large pot of salted water to a rolling boil. Add your favorite uncooked pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve a cup of pasta water before draining.

In a large skillet, set over medium-high heat, crumble and add sliced Italian sausage. Cook for 5-7 minutes until browned and cooked through. Transfer to a plate and set aside.

Carefully discard excess fat from the skillet. Add minced garlic and a splash of dry white wine. Cook over medium heat for 2-3 minutes until the wine has reduced by half and garlic is fragrant.

Combine cornstarch with cold water to form a slurry. Stir this into the skillet along with heavy cream and tomato paste. Mix until incorporated and the sauce thickens.

Add sun-dried tomatoes, dried oregano, and red pepper flakes. Stir gently for about 2 minutes, keeping a gentle simmer to meld the flavors.

Return the browned Italian sausage back into the skillet, stirring into the creamy sauce. Allow to simmer on low heat for about 3-5 minutes, adding reserved pasta water if needed.

Add the drained pasta to the skillet and toss gently for 1-2 minutes, ensuring each noodle is well coated with the creamy sauce.

Plate your creamy pasta while hot, garnishing with fresh basil and a sprinkle of Parmesan cheese. Serve and enjoy!