Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 4 to 5 minutes. Transfer sausage to a plate and set it aside.

In the same skillet, melt 45 g of butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Return the sausage to the skillet, toss to coat in the garlic butter, season with Italian seasoning, salt, and black pepper. Remove from heat and garnish with parsley.

Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt 30 g of butter over medium heat. Add heavy cream and garlic powder, stirring constantly. Gradually whisk in grated Parmesan until the sauce is smooth and creamy. Season with salt and black pepper to taste.

Combine the drained pasta with the creamy Parmesan sauce, ensuring it's evenly coated.

Serve the creamy pasta on plates topped with the garlic butter sausage. Garnish with additional grated Parmesan and parsley.