Directions

• Brown the sausage
  Heat a skillet and fry the rope sausage until browned and cooked through. Once done, drain off the excess grease but keep the sausage drippings in the pan for added flavor.
• Build the sauce base
  In the same skillet, pour in the chicken broth followed by the heavy cream. Stir gently to combine, scraping the bottom of the pan to loosen any browned bits, which will add extra flavor to the sauce.
• Season the sauce
  Add the garlic powder and onion powder to the skillet. Turn the heat up slightly and stir well so the seasonings are evenly distributed throughout the liquid.
• Add the cheeses
  Stir in the grated pepper jack cheese and the shredded Parmesan cheese. Continue stirring as the mixture heats up and begins to simmer, allowing the cheeses to melt smoothly into the sauce.
• Add the pasta
  Add the cooked rotini pasta directly into the skillet. Stir to coat the pasta evenly with the creamy cheese sauce. The mixture may look a bit soupy at first, but it will thicken as it heats.
• Return the sausage
  Add the cooked and sliced rope sausage back into the skillet. Stir well to distribute the sausage throughout the pasta and sauce.
• Simmer and thicken
  Bring the pasta to a gentle boil and let it cook for a few minutes until the sauce thickens slightly. If a thicker consistency is preferred, remove the skillet from the heat and let it sit for about 15 minutes.
• Final seasoning and garnish
  Season the pasta with Italian seasoning, stir once more, and remove from heat. Garnish with fresh parsley before serving.