salt, kosher, coarse
12 oz Creamette® Thick and Hearty Spaghetti
1 Tbsp unsalted butter
6 oz kielbasa or other smoked pork sausage, sliced 1/4 inch thick
small garlic clove, minced
1 1/4  cups heavy cream
2 1/2 Tbsps prepared horseradish
1 1/2 cups grated Parmesan cheese
  freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Cooking Directions:

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.

While the spaghetti cooks, melt the butter in a large skillet over medium-high heat. Add the sausage in a single layer and cook, turning once, until browned on both sides, about 3 minutes. Transfer the sausage to a bowl with a slotted spoon. Blot out most of the fat. Reduce the heat to medium and add the garlic and cook, stirring until fragrant, about 30 seconds. Add the cream and horseradish and bring to a simmer; turn off the heat.

Add the cooked, drained spaghetti to skillet with the sauce and stir to coat well. Add the parmesan and continue stirring until the cheese is melted; season with salt and pepper. Stir in the sausage and parsley and serve immediately.