Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook according to package instructions for about 10-12 minutes, or until al dente. Reserve ½ cup of pasta water, then drain the pasta in a colander. Set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the crumbled sweet sausage and cook for about 5-7 minutes, stirring occasionally until it’s browned and caramelized.

To the skillet, add 3 minced garlic cloves and 8 ounces of sliced mushrooms. Sauté for an additional 4-5 minutes until the mushrooms are softened and the garlic is fragrant.

Pour in ½ cup of dry white wine, scraping the bottom of the skillet with a wooden spoon. Let it simmer for about 2-3 minutes to reduce slightly.

Stir in 1 cup of heavy cream, the reserved pasta water, ½ teaspoon of red pepper flakes, and a pinch of kosher salt and black pepper. Simmer for about 3-4 minutes until the sauce thickens.

Add the cooked farfalle pasta into the skillet with the sauce. Toss gently for about 2-3 minutes, ensuring the pasta is well-coated.

Spoon the creamy pasta onto plates, garnishing with freshly chopped parsley and a sprinkle of grated Parmesan cheese.