Ingredients
Scale
- 1 pound Italian sausage (mild or spicy, depending on your preference)
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 8 ounces penne or rigatoni pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil (optional, for pasta water)
Substitution tips: If you want to lighten the dish, swap heavy cream for half-and-half or whole milk, but the sauce will be less rich. For a vegetarian version, try substituting the sausage with hearty mushrooms or plant-based sausage. Gluten-free pasta works well here too, keeping the dish inclusive for all diets.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and a splash of olive oil if you like to keep the noodles from sticking. Cook until al dente, about 10-12 minutes, then drain and set aside. I always taste the pasta while it cooks—Mama Lou taught me that perfect bite is worth the attention.
- While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until browned and crisp on the edges, about 7-9 minutes. The smell during this step always reminds me of the first time Ouma tried to sneak a bite before it was done—she got caught every time!
- Lower the heat to medium and add the minced garlic to the sausage. Stir constantly for about 1-2 minutes until fragrant, being careful not to burn the garlic. This is where the magic happens—the garlic butter aroma fills the kitchen and makes your mouth water.
- Remove the sausage and garlic mixture from the pan and set aside. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Slowly pour in the heavy cream, stirring gently to combine.
- Add the grated Parmesan cheese to the cream and stir continuously until the sauce thickens slightly, about 3-4 minutes. Season with salt, black pepper, and crushed red pepper flakes if using. Mama Lou always said, “Taste as you go—seasoning is the soul of the dish.”
- Return the sausage and garlic back to the skillet, mixing everything well so the bites are coated in that creamy Parmesan sauce. Then add the cooked pasta, tossing gently to combine. Let it cook together for another 2 minutes so the flavors meld beautifully.
- Turn off the heat and sprinkle with fresh parsley before serving. The green pop of parsley always reminds me of Mama’s garden, where we’d pick fresh herbs to finish our meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International