Boil a large pot of salted water. Cook the farfalle pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the sliced beef sausage and cook until browned, about 5 to 7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in the undrained diced tomatoes and heavy cream. Bring the mixture to a gentle simmer and let it cook for 5 minutes to slightly thicken.

Toss the cooked farfalle pasta into the skillet, coating it thoroughly with the tomato cream sauce.

Remove from heat. Stir in grated Parmesan cheese, black pepper, and chopped fresh parsley before serving.