Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil shimmers, crumble the Italian sausage into the skillet, cooking for about 5-7 minutes. Stir occasionally until browned and transfer it to a plate, leaving the drippings in the skillet.

In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Deglaze the skillet with a splash of chicken broth, scraping up any flavorful bits. Add the remaining broth and heavy cream, stirring to combine. Simmer for about 5 minutes until the sauce thickens.

Return the crumbled sausage to the skillet and add the cooked pasta, tossing gently to coat. Season with salt, pepper, and red pepper flakes as desired.

Plate the pasta immediately and garnish with fresh basil and an extra sprinkle of Parmesan cheese.