Creamy Sausage Pasta

Bring a large pot of salted water to boil. Dice the onion and mince the garlic. Remove sausage casings if needed and crumble the meat.

Heat olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8–10 minutes. Transfer to a plate.

Add the pasta to the boiling water and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.

In the same skillet, add the diced onion and cook over medium heat until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and smooth. Return the cooked sausage to the skillet and stir to combine. Season with salt and black pepper.

Add the cooked pasta to the sauce and toss gently, adding reserved pasta water 1/4 cup at a time if the sauce is too thick. Cook for 1 minute to meld flavors.

Divide among bowls or plates. Garnish with fresh parsley and red pepper flakes if desired.