Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well, reserving 1 cup pasta cooking liquid.

Step 2

Meanwhile, melt the butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in white wine (or chicken broth) and cook, whisking constantly, until incorporated, about 1 minute.

Step 3

Stir in heavy cream, sun dried tomatoes, mozzarella, parmesan, oregano and red pepper flakes until slightly thickened, about 1 minute.

Step 4

Stir in the basil and season with salt and pepper, to taste.

Step 5

Toss the pasta with the sauce adding cooking liquid as needed to thin out the sauce. Serve.