Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Begin boiling a pot of salted water for the pasta while you proceed with the following steps.

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble to until cooked through, about 7 minutes. break it apart. Remove and set it aside.

Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.

Add the garlic and cook for 1 more minute. Melt the butter and gradually sprinkle in the flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.

Add the pasta to the boiling water and set a timer to avoid overcooking. Drain once cooked.

Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Bring to a boil, then reduce to a simmer.

Add the tomatoes and cream cheese and stir to combine. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the sausage back. Cover partially until the pasta is ready.

Add the cooked pasta to the sauce and stir to combine. Stir in the lemon juice, if using, and remove from heat.

Sprinkle with fresh basil and serve with freshly cracked pepper.