In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the Andouille or smoked sausage into rounds and add to the skillet, cooking for about 4-5 minutes until browned and slightly crispy. Remove and set aside.

In the same skillet, add 1 tablespoon of butter until melted. Toss in the finely chopped shallot and minced garlic, sauté for about 2 minutes until translucent and aromatic.

Sprinkle 1 tablespoon of flour into the sautéed shallots and garlic, stirring constantly for about 1 minute to form a roux.

Slowly whisk in 3/4 cup of chicken broth and 2/3 cup of heavy cream into the roux, simmer for about 3-4 minutes until slightly 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 the cheese is melted.

Toss the cooked pasta into the skillet, mixing thoroughly to coat in the sauce. Adjust with reserved cooking liquid if necessary, heat through for 1-2 minutes.