Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package directions. Drain.
Meanwhile, in a large skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking up the larger chunks with a wooden spoon until the meat is no longer pink. Remove the sausage to a plate and set aside. Do not wipe out the skillet.
Add the butter and olive oil to the skillet. When the butter melts, add the onion and garlic and cook, stirring frequently, over medium-high heat until the onion starts to soften, about 3 minutes.
Add the wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Cook the wine until it reduces by about half, about 1-2 minutes. Add the tomato sauce and stir for 1 minute.
Stir in the cream, and then season the sauce with salt and pepper to taste.
Reduce the heat to medium-low. Add the cooked sausage, the cooked pasta, and the chopped parsley and basil to the sauce. Cook, stirring frequently, until the sauce comes to a simmer and everything is well combined.
Remove from the heat; serve immediately. Garnish with Parmesan cheese and additional fresh herbs, if desired.