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In a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden brown, 4 to 6 minutes. Add the wine and saffron, then cook, stirring occasionally, until reduced by about half, 6 to 8 minutes.
Stir in the tomato puree, sausage and 1½ teaspoons salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.
Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and return to the pot.
Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoon at a time until the desired consistency is reached. Taste and season with salt, then stir in the basil. Serve sprinkled with additional basil and cheese.