Start by bringing a large pot of salted water to a boil.

Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.

Preheat your oven to 400°F (200°C) while the pasta cooks.

On a baking sheet, toss the halved Brussel sprouts with 2 tablespoons of olive oil, salt, and pepper.

Roast the sprouts in the oven for about 15-20 minutes, flipping halfway through.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Once the pasta is cooked and drained, add it to the skillet with the garlic.

Pour in the heavy cream and Parmesan cheese, stirring until everything is well combined.

Fold in the roasted Brussel sprouts and red pepper flakes if using.