Bring a large pot of salted water to a boil and add the farfalle pasta. Cook until just al dente, about 10 minutes, ensuring it still has a slight bite. Reserve 1/2 cup of pasta water before draining the rest, then set the cooked pasta aside while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sweet sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Stir in the minced garlic and sliced mushrooms to the skillet with the sausage. Sauté for another 5 minutes, or until the mushrooms become tender and glossy.

Pour in 1 cup of dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to simmer and reduce by half, about 3-4 minutes.

Reduce the heat to low and stir in 3/4 cup of heavy cream and the reserved pasta water gradually. Mix in red pepper flakes, kosher salt, and black pepper.

Add the cooked farfalle to the creamy mixture, tossing everything together over low heat for another 2 minutes until evenly coated.