Fettuccine Italian Sausage in Garlic Butter Cream Sauce

Ingredients:

4 links sweet Italian sausage (casings removed)

4 tablespoons unsalted butter

4 cloves garlic, finely minced

2 tablespoons dry vermouth (or white wine as a substitute)

1/2 teaspoon kosher salt, or to taste

1/2 cup heavy cream

1/4 cup freshly chopped parsley

1/4 cup grated Parmesan cheese (preferably freshly grated)

A pinch of cayenne pepper (optional, for subtle heat)

In a large skillet, melt the butter over medium heat.

Remove the Italian sausage from their casings and break into bite-sized chunks.

Add the sausage pieces to the skillet and cook, browning them well on all sides.

Stir in the minced garlic and vermouth. Continue cooking until the sausage is fully cooked and no longer pink.

Pour in the heavy cream and let the mixture simmer for about 5 minutes, allowing the sauce to slightly thicken.

Season with salt, freshly ground black pepper, and a pinch of cayenne pepper if desired.

Stir in the Parmesan cheese until fully melted and the sauce becomes silky.

Sprinkle with chopped fresh parsley.

Serve hot over cooked fettuccine or your favorite pasta.