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Cook pasta in a large pot of salted water, according to package instructions, until al dente. (Don't drain the water.)
Meanwhile, heat a large pan over medium heat. Once hot, add olive oil. Add shallot, cooking for 2 minutes.
Add sausage and cook, crumbling into small pieces with a wooden spoon, until browned. Add garlic and cook for 30 seconds. Season meat with a little salt and pepper.
Add tomato paste, harissa paste, and oregano to the pan with the sauce and stir, cooking for 1 minute. Gradually stir in chicken stock and sun dried tomatoes. Turn the heat to low and add cream, parmesan and parsley. Taste and adjust seasonings as needed.
Use tongs to transfer the hot pasta straight from the pot of water into the pan. Toss to combine. If needed, add some hot pasta water to thin the sauce.
Serve garnished with lots of fresh chopped basil and a little extra fresh shredded parmesan.