In a pot of boiling water, cook pasta according to packaged directions. Save 2 cups pasta water.
In a bowl, add your sausage, 1/2 tsp red pepper flakes, Italian season and fennel. Mix until combined.
In a large cast iron skillet, over medium heat, add oil. Once shimmering, add your seasoned sausage mixture. Press evenly into pan. Let cook for about 2 1/2 minutes, until it gets a nice sear. Then flip and cook for 1 more minute, then break up your meat into small pieces. Once fully cooked and browned, remove from pan and set aside.
To the same pan, add your onions. Season lightly with salt and cook for 4 minutes or until lightly browned and softened. Then add sun dried tomatoes and cook for 2 minutes. Next, add garlic and cook for 30 seconds. Then, add your tomato paste and cook for another 2 minutes. Next add your wine and let cook until alcohol has reduced. Then, add your cream and stir to combine. Bring to a simmer, then optionally blend until smooth. Next, return your sausage to the pan and simmer for 15 minutes stirring occasionally. Add pasta water as needed until desired consistency. Season with salt to taste. Then add Parmesan cheese and your cooked pasta. Gently stir to combine.
To plate, add your pasta and garnish with fresh basil and Parmesan cheese. Enjoy!
