Bring a large pot of salted water to a boil over high heat. Add your uncooked pasta, ensuring it is submerged, and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking, then drain the pasta, reserving about a cup of the pasta water for later use.

While the pasta cooks, heat a large skillet over medium-high heat. Remove the casing from your Italian sausage and crumble it into the hot skillet. Sauté for about 5-7 minutes, stirring often, until the sausage is browned and cooked through. Once ready, transfer the sausage to a paper towel-lined plate to absorb the excess grease.

In the same skillet, discard any excess fat, leaving a little for flavor. Lower the heat to medium, then add minced garlic and sauté for about 30 seconds until fragrant. Pour in the dry white wine, stirring to deglaze the pan, and let it simmer for about 1 minute until the wine reduces by half.

In a small bowl, combine cornstarch with 2 tablespoons of cold water to create a slurry. Whisk well until smooth and set aside.

Into the skillet, stir in the heavy cream and tomato paste until well combined. Add in the sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Bring the sauce to a gentle simmer for about 2 minutes.

Carefully return the sautéed sausage to the skillet and mix everything together. Then, stir in the cornstarch slurry and simmer for about 3-5 minutes, or until it thickens to your desired consistency.

Once your sauce has reached its creamy glory, add the drained pasta right into the skillet. Gently toss everything together to ensure the pasta is generously coated in the rich sauce.

Plate the Marry Me Italian Sausage Pasta hot, ensuring a hearty serving for each bowl. Finish with a sprinkle of fresh basil and a generous grating of Parmesan cheese, if desired.