Ingredients:

  • 8 ounces (225g) uncooked pasta (penne, rigatoni, or your favourite shape)
  • 11 ounces (310g) Italian sausage, casings removed (mild, sweet, or hot – your choice!)
  • 4 cloves garlic, minced
  • ½ cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup (240ml) heavy cream or whipping cream
  • 1 tablespoon tomato paste
  • ⅓ cup (50g) sun-dried tomatoes, oil-packed, drained and roughly chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (or more, to taste)
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • Small handful fresh basil, chopped or torn
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions:

  1. Boil pasta in salted water until al dente. Reserve some pasta water before draining.
  2. Remove sausage from casings, crumble, and sauté in a skillet over medium-high heat until browned. Transfer to a plate lined with paper towels to drain excess grease.
  3. Drain most of the sausage grease. Reduce heat to medium. Add garlic to the skillet and sauté briefly until fragrant. Deglaze the pan with white wine, scraping up any browned bits. Simmer until the wine is reduced by half.
  4. In a small bowl, whisk together cornstarch and cold water.
  5. Stir in the cream and tomato paste until evenly combined. Add sun-dried tomatoes, oregano, and red pepper flakes. Then, whisk in the cornstarch slurry. Simmer until the sauce thickens to your liking, scraping up any browned bits from the bottom of the pan.
  6. Add the cooked sausage back into the pan with the sauce and cook for a few minutes.
  7. Drain the pasta and toss it with the sauce, adding a splash of the reserved pasta water to thin the sauce if needed.
  8. Serve immediately, garnished with fresh basil and Parmesan cheese (if desired).