Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm. Stir once or twice so it cooks evenly. Drain and set aside, saving a little pasta water just in case.
Brown the Sausage: Heat a large pan over medium heat. Add the sausage and cook while breaking it into small pieces. Let it brown well so it builds flavor. Once cooked, leave it in the pan.
Add Butter and Mushrooms: Add butter directly to the pan with the sausage. Once melted, stir in the sliced mushrooms. Cook until they release their moisture and turn soft with light golden edges.
Stir in Garlic and Seasoning: Add minced garlic, salt, pepper, and red pepper flakes. Stir gently and cook for about 30 seconds until the garlic smells fragrant.
Pour in the Cream: Lower the heat slightly and pour in the whipping cream. Stir slowly so it blends with the sausage and mushrooms. Let it simmer for a few minutes until the sauce thickens.
Combine Pasta and Sauce: Add the cooked pasta to the pan. Toss everything together so the sauce coats each piece. If needed, add a splash of reserved pasta water to loosen the sauce.
Finish with Parsley: Turn off the heat and sprinkle in the chopped parsley. Stir gently and taste once more to adjust seasoning if needed.
