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

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.

Serve hot, garnished with fresh parsley.

For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative. You can also add vegetables such as spinach or cherry tomatoes for added nutrition and color. If you prefer a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce. For a gluten-free option, use your favorite gluten-free pasta.