Let’s get cooking, shall we? Follow these simple steps:

1. Start by heating a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic—it’s one of those lessons I learned the hard way!
3. Add the heavy cream and chicken broth to the skillet. Stir in the pasta and bring to a simmer.
4. Cover and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes. If the liquid evaporates too quickly, feel free to add a splash more broth.
5. Once the pasta is cooked, return the sausage to the skillet. Stir in the Parmesan cheese and oregano, mixing until the cheese is melted and the sauce is creamy.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired, and serve warm.

One tip from my kitchen: if you’re short on time, prep the garlic and slice the sausage the night before. It shaves a little time off on those hectic evenings.