Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving some cooking water.

In a large skillet over medium-high heat, melt the butter. Gradually whisk in the flour, stirring consistently for about 1 minute to create a roux.

Add the minced garlic to the roux and sauté for about 30 seconds until fragrant.

Pour in the wine, scraping the bottom of the skillet to incorporate stuck bits. Let it simmer for 1 minute.

Whisk in the heavy cream, Dijon mustard, and Italian seasoning. Stir continuously for 2-3 minutes until smooth and slightly thickened.

Add the chopped tomatoes to the sauce and cook for another 5 minutes on medium heat.

Remove from heat and stir in Parmesan cheese and torn basil. Season with salt and pepper to taste.

Add the drained pasta to the skillet, tossing gently in the sauce. Add reserved pasta water if needed to adjust sauce consistency. Serve warm.