Boil a large pot of salted water and cook the pasta according to the package instructions until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

In a large skillet, heat olive oil over medium-high heat and sauté the crumbled Italian sausage until golden brown, about 5-7 minutes. Drain excess grease.

Reduce the heat and add minced garlic to the skillet, cooking until fragrant, about 30 seconds. Pour in white wine and cook until reduced by half, about 1 minute.

In a bowl, mix cornstarch with two teaspoons of cold water to create a slurry. Add whipping cream and tomato paste to the skillet, stirring well. Incorporate sun-dried tomatoes, oregano, red pepper flakes, and the slurry.

Return sausage to the skillet and simmer for 3-5 minutes until sauce thickens. Add reserved pasta water if needed.

Toss the drained pasta in the skillet with the sauce until well coated. Serve garnished with fresh basil and Parmesan cheese if desired.