In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Andouille or smoked sausage. Sauté for about 4-5 minutes, until golden brown and crispy, then remove from skillet.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, stirring for about 2 minutes, until the shallot is translucent.

Sprinkle in 1 tablespoon of flour and stir constantly for about 1 minute to cook the flour slightly.

Gradually whisk in 3/4 cup of chicken broth and 2/3 cup of heavy cream. Bring to a simmer and cook for 3-4 minutes until slightly thickened.

Once thickened, add 2 tablespoons of grated Parmesan cheese, 1/3 cup of drained sun-dried tomatoes, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of red pepper flakes. Stir until well combined.

Season the sauce with salt, then add the cooked pasta and toss to coat evenly in the sauce. Adjust consistency with reserved pasta water if needed.

Serve immediately onto warm plates, optionally garnished with fresh herbs or extra Parmesan.