Kirk's Cooking and Cocktails

Roasted the pecans in the butter for a few minutes and remove. Boil the pasta till 2 minutes before Al dente. In a pan, cook the sausage and remove. Add some oil and cook the onion until soft. *add the garlic and chili flakes before the liquids, I forgot them when I cooked it!!* heat for 30 seconds. Slowly add the Marsala and broth. After it reduces for a few minutes, add back the sausage and pecans. Pour in In The cream and bring to a simmer. Remove heat and stir in the Parmesan. Add in the pasta and cook for 2 minutes to soak up more sauce. Plate, top with more parm and basil.