In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of Italian sausage, breaking it into crumbles as it browns, cooking for about 5-7 minutes until fully browned and no longer pink. Once cooked, transfer the sausage to a plate and set aside, leaving the flavorful drippings in the skillet.

Lower the heat to medium and add the minced garlic to the same skillet, sautéing for about 1 minute until fragrant and golden.

Pour in 1 cup of heavy cream to the skillet and bring it to a gentle simmer, stirring continuously. Gradually add 1 cup of freshly grated parmesan cheese, allowing it to melt into the cream sauce for about 2-3 minutes. Season with salt, pepper, and red pepper flakes.

In a separate pot, bring salted water to a boil, and cook 1 package of cheese tortellini according to package directions. Add 3 cups of broccoli florets during the last 2-3 minutes of cooking. Once tender, drain the tortellini and broccoli together.

Return the cooked sausage, tortellini, and broccoli to the skillet with the sauce. Toss everything together gently for 2-3 minutes over low heat.

Plate your dish while piping hot. Garnish with extra parmesan cheese and freshly cracked black pepper.