Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your choice of penne, rigatoni, or fusilli pasta, and cook according to package instructions until al dente, usually around 8-10 minutes.

While the pasta cooks, prepare your ingredients. Dice one medium onion, mince three cloves of garlic, and chop about two jalapeños.

In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once the oil shimmers, add in 12 ounces of Italian sausage, breaking it apart with a spatula. Cook for about 6-8 minutes until browned.

To the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and chopped jalapeños, cooking for an additional minute until fragrant.

Next, toss in one chopped red bell pepper and sauté for 2 minutes until it begins to soften. Pour in ½ cup of white wine, scraping up any browned bits and simmering for about 2 minutes.

Reduce the heat to low and mix in 8 ounces of cream cheese, stirring until melted. Gradually whisk in 1 cup of heavy cream until smooth.

As the sauce simmers, reserve about 1 cup of pasta water before draining the pasta in a colander.

Add the drained pasta into the skillet with the creamy sauce, mixing gently to combine. Gradually add reserved pasta water until the desired consistency is reached.

Finally, fold in ½ cup of fresh grated Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasonings if necessary before serving hot.