Cook the pasta in salted boiling water until just al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat, then add sliced sausage. Sauté until browned and cooked through, releasing a savory aroma and some sizzling sounds.
Add sliced bell peppers to the skillet, and cook until they start to char and blister slightly, about 5-7 minutes. The peppers will turn a darker color and smell smoky.
Stir in the minced garlic, cooking for about 30 seconds until fragrant, and the garlic begins to soften and release its aroma.
Pour in the heavy cream (if using) and stir to combine, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
Add the cooked pasta to the skillet, tossing gently to coat each strand with the flavorful sauce and roasted peppers. Let everything warm together for a minute or two.
Serve the pasta hot, sprinkled with grated Parmesan cheese for added richness and flavor. Enjoy the smoky, savory bites with a balance of textures and flavors.
