Creamy Sausage Pasta

In a heavy skillet, heat some oil.

Remove spicy Italian sausage from its casing, add it your skillet and brown it off.

Next, add thinly sliced garlic and cook until fragrant.

Then add Calabrian chillies and tomato paste, and cook down until caramelized.

Deglaze with red wine and let simmer for a few minutes until the alcohol is cooked off.

Add heavy cream and stir until silky and luxurious.

Cook your pasta of choice until al dente. I used lumache, which is like a curly rigatoni.

Once al dente, add your pasta the sauce, and finish with butter, Parmigiano Reggiano, a splash of pasta water, and chopped parsley.

Serve with more grated cheese and parsley.