Cook the sausage:

In a large pot or deep skillet, heat olive oil over medium heat. Add sausage, breaking it up with a spoon. Cook until browned and fully cooked (about 6–8 minutes).

Remove any excess grease if necessary, and set the sausage aside.

Sauté the aromatics:

In the same pot, add the diced onion and cook for 3–4 minutes until softened. Add garlic and cook for another 1 minute until fragrant.

Season & cook the pasta:

Stir in the ranch seasoning and red pepper flakes.

Add the uncooked pasta and pour in chicken broth and heavy cream. Stir to combine. Bring to a boil.

Simmer:

Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.

Add cheese & sausage:

Stir in the shredded cheddar cheese until melted and creamy. Return the cooked sausage to the pot and mix until everything is well combined. Taste and adjust seasoning with salt and pepper as needed.

Serve:

Garnish with extra shredded cheese and fresh parsley or green onions. Serve warm.

Optional Add-Ins & Variations:

Extra veggies: Add spinach, bell peppers, or zucchini during the sauté step for added flavor and nutrition.

Spicy kick: Add a few dashes of hot sauce or extra red pepper flakes if you like things extra spicy.

Make it creamy: For an even richer dish, you can add a bit of cream cheese along with the shredded cheddar.

Low-carb version: Swap the pasta for zucchini noodles or a low-carb pasta alternative.

Tips:

If the sauce gets too thick, add a splash of extra broth or cream to reach your desired consistency.

This dish is great for meal prep and reheats well!

Feel free to use turkey sausage or chicken sausage if you want a lighter version.