Ingredients:

  • 1 lb (450g) Penne or Rigatoni pasta
  • 4 qts (3.8L) Water
  • 1 tbsp (15g) Salt
  • 1 lb (450g) Italian pork sausage
  • 2 tbsp (30ml) Olive oil
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • ½ cup (50g) Grated Parmesan cheese
  • ½ tsp (3g) Red pepper flakes
  • ½ cup (120ml) Reserved pasta water
  • ¼ cup (15g) Fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions. Before draining, reserve ½ cup (120ml) of the cloudy pasta water, then drain the noodles.
  2. Heat olive oil in a wide skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spoon. Cook until mahogany-colored and slightly crispy. Stir in minced garlic and red pepper flakes, cooking for 60 seconds.
  3. Lower heat to medium. Pour in the heavy cream and simmer for 2 minutes. Stir in the Parmesan cheese until melted. Toss in the cooked pasta and the reserved pasta water. Stir vigorously for 1-2 minutes until the sauce becomes a velvety glaze. Garnish with fresh parsley and serve.