Ingredients
- 12 oz. Italian sausage links, sliced into bite-sized pieces
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 12 oz. pasta of your choice (penne or fettuccine work well)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
For those who prefer a lighter version, consider substituting the heavy cream with half-and-half or using turkey sausage instead of Italian sausage. It’s all about adapting the recipe to suit your taste and dietary needs.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet over medium heat, melt the butter. Add the sliced sausage and cook until browned, about 5-7 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until the garlic is fragrant.
- Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Allow the mixture to simmer for 3-4 minutes.
- Add the Parmesan cheese, stirring until the sauce thickens slightly.
- Combine the pasta with the sauce in the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International