Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions. While the water heats, mince the garlic, chop the sun-dried tomatoes into 1/4-inch slivers, grate the parmesan cheese, and tear the basil into bite-sized pieces. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a slurry—this will thicken the sauce perfectly without lumps.

While the pasta cooks, heat a large skillet over medium-high heat. Add the crumbled sausage and cook for 5-7 minutes, breaking it into small pieces as it browns. Once the sausage is cooked through and lightly golden, transfer it to a plate, leaving about 1 tablespoon of the rendered fat in the pan—this fat carries incredible flavor. Add the minced garlic to the pan and cook for about 1 minute until fragrant, being careful not to let it burn.

Pour the white wine into the pan with the garlic, scraping up all the browned bits on the bottom—these bits are pure flavor. Let the wine reduce for about 1-2 minutes to cook off some of the alcohol and concentrate the flavor. Then add the tomato paste and stir it into the wine and garlic, cooking for another minute to caramelize it slightly and remove any raw tomato taste. I like to use Hunt's tomato paste because it gives the sauce a rich, deep color that makes the dish look restaurant-quality.

Add the cream to the pan and stir gently to combine with the tomato paste and wine. Sprinkle in the oregano, red pepper flakes, and onion powder, stirring to distribute the seasonings evenly throughout the sauce. Pour in the cornstarch slurry from Step 1 and stir constantly for about 1-2 minutes—you'll feel the sauce thicken noticeably as the cornstarch activates from the heat. Once the sauce has thickened slightly, add the sun-dried tomatoes and the cooked sausage from Step 2, stirring until everything is evenly combined.

Drain the cooked pasta and add it directly to the skillet with the sauce, tossing gently to coat every piece with the creamy sauce. Let everything simmer together for 1-2 minutes so the pasta absorbs some of the flavors. Divide the pasta among serving bowls and top each portion with freshly grated parmesan cheese and torn fresh basil. I always add the basil at the very end because it keeps its bright, peppery flavor better than if it were cooked into the sauce.