Cook the Pasta:

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente. Reserve about 1 cup of pasta water before draining the pasta.

Cook the Sausage:

• While the pasta is cooking As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support!, heat the olive oil in a large skillet over medium heat.
• Add the ‘nduja sausage and cook it, breaking it up with a spoon, for about 3-4 minutes, or until it becomes slightly crispy and releases its fat. If using a substitute sausage, cook it until browned and crumbly.
• Add the minced garlic and red pepper flakes (if using), and cook for another 30 seconds until fragrant.

Deglaze with Wine (Optional):

• Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let the wine cook off for 1-2 minutes.

Make the Sauce:

• Lower the heat and pour in the heavy cream. Stir to combine with the sausage and cook for another 2-3 minutes, until the sauce thickens slightly.
• Add the grated Parmesan cheese to the skillet and stir until the cheese melts into the sauce. If the sauce is too thick, you can add some reserved pasta water to loosen it to your desired consistency.

Combine the Pasta and Sauce:

• Add the cooked pasta to the skillet with the sausage and cream sauce. Toss well to coat the pasta in the sauce. Add more pasta water if necessary to help the sauce coat the noodles evenly.

Season and Serve:

• Taste the pasta and adjust seasoning with salt and pepper as needed.
• Serve the pasta with extra Parmesan cheese and garnish with fresh basil or parsley.