Italian Chicken Sausage Pasta

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Cook the sausage - In a large pan, warm the olive oil on medium heat. Use a spoon to break up the sausage into small pieces. Cook the sausage until it’s cooked through and becomes golden and crumbly in texture, about 5-7 minutes. Add more olive oil if the sausage seems dry and stir in the garlic.
2 tablespoon olive oil, 1 lb Italian chicken sausage, 3 cloves garlic
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Cook the pasta - Bring a large pot of salted water to a boil. Add pasta and cook al dente according to the package. Reserve a half cup of pasta water and drain the pasta.
1 lb short pasta
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Combine the ingredients - Add the pasta to the pot, gently folding until all of the pasta is coated in the sausage, garlic, and olive oil. Add the pasta water one tablespoon at a time until it reaches your desired consistency and use a wooden spoon to scrape the bottom of the pan to incorporate the fond, or the leftover caramelized bits on the bottom of the pan. Then toss in the parsley until coated. Serve in bowls with grated Parmigiano-Reggiano, if desired.
2 tablespoon parsley, grated Parmigiano-Reggiano