In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, crumble in 1 pound of Italian sausage and cook for 5-7 minutes until browned, stirring occasionally. Ensure the sausage is fully cooked, with no pink visible, then remove it from the skillet and set aside, keeping all those delicious drippings.

In the same skillet, add 2 minced garlic cloves and 1/2 cup of chopped sun-dried tomatoes. Sauté for about 1-2 minutes until you can smell the fragrant garlic, stirring frequently to prevent burning.

Pour a splash of 1/2 cup of chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Allow the broth to simmer for 1-2 minutes.

Add another 1 cup of chicken broth and 1 cup of heavy cream to the skillet. Stir in 1/2 cup of grated Parmesan cheese, bringing the mixture to a gentle simmer. Let it bubble for about 5 minutes until the sauce thickens.

Return the browned sausage to the skillet and toss in 12 ounces of your favorite cooked pasta. Gently mix everything together, ensuring all pasta is coated in the creamy sauce. Season with salt and black pepper to taste.

Spoon the creamy Marry Me Sausage Pasta onto plates and garnish with fresh basil leaves. Serve hot.