Bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions. Reserve about 1/2 cup of pasta water, then drain and set aside.

In a large pan, heat olive oil and butter over medium heat.

Add the Italian sausage and cook until browned and fully cooked, breaking it apart as it cooks. Remove and set aside if needed.

In the same pan, add the minced shallot and cook until softened.

Add the garlic and cook for about 30 seconds until fragrant.

Add the cherry tomatoes and cook until they begin to soften and burst.

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

Pour in the white wine (or chicken stock) and let it simmer for a few minutes to reduce slightly.

Add the heavy cream, oregano, onion powder, garlic powder, black pepper, and a pinch of salt. Stir and let simmer until slightly thickened.

Add the cooked sausage back into the pan and stir to combine.

Add the cooked pasta and toss until fully coated in the sauce.

Stir in parmesan cheese and a splash of reserved pasta water if needed to loosen the sauce.

Finish with fresh basil and serve warm.