This recipe is so good! It’s even more delicious the next day... if you can wait!

Servings: 4

1 pound of Italian sausage, cut into bite-sized pieces
3 tablespoons of unsalted butter
4 cloves of garlic, minced
1 teaspoon of red pepper flakes
1/2 cup of chicken broth
1/2 cup of heavy cream
1/2 cup of grated Parmesan cheese
8 ounces of pasta (such as penne or fusilli)
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, melt the butter. Add the sausage pieces and cook until they are golden brown and crispy, about 5-7 minutes.

Add the minced garlic and red pepper flakes to the skillet, stirring for about 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream and Parmesan cheese, allowing the sauce to thicken slightly.

Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper to taste.