Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spatula, until fully browned. Use a slotted spoon to transfer the sausage to a paper towel–lined plate to drain. Carefully remove excess grease (leave a little to cook in), but leave the browned bits (fond) on the bottom—they add great flavor.

While the sausage cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.

Return the skillet to medium heat and add the more oil if needed. Once the oil is shimmering, add the shallots and cook for about 3 minutes, stirring often, until softened. Add the minced garlic and cook for another 1–2 minutes.

Stir in the finely minced sun-dried tomatoes and tomato paste. Cook for 2–3 minutes, stirring frequently, until the paste deepens in color and coats the shallots and garlic.

Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine reduce by about half, then add in the crushed tomatoes and stir to combine. Pour in the heavy cream, add the seasonings and a pinch of salt, and let the sauce gently simmer over low heat for 4–5 minutes.

Add the freshly grated Parmesan cheese and stir until melted and creamy. Return the cooked sausage to the pan and stir everything together. Let the sauce and sausage simmer for another 3–5 minutes.

Add the cooked pasta to the pan and gently toss until evenly coated in the sauce. If the sauce is too thick, stir in a little reserved pasta water to loosen it up.

Serve warm, topped with extra Parmesan, coarse sea salt, freshly cracked black pepper, and fresh thyme or basil, if desired.