Soak sun-dried tomatoes in 1 cup of wine for 1/2 hour. Chop sausage (or use bulk sausage). Brown sausage well over high heat, assuring there is plenty of stuff to deglaze. Remove sausage and set aside. Over high to medium high heat deglaze pan with the wine, tomatoes, garlic and parsley. Continue reducing wine to about 1/2 original volume. Return sausage to pot, reduce heat and simmer. Cook pasta to al dente. While pasta is cooking, gradually add cream to sausage to make a light cream sauce; heat about 10 minutes. Mix ziti into sausage/sauce, put in bowl, cover with basil and serve!