In a large saucepan, bring 4 cups of water to a boil with 1 teaspoon of salt. Gradually whisk in 2 cups of cornmeal in a steady stream, whisking constantly to prevent lumps from forming. Reduce heat to low and continue stirring for 15-20 minutes until the mixture thickens and becomes smooth.

While the angu cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Remove from heat and set aside.

Once the angu reaches a creamy, thick consistency, stir in 4 tablespoons of butter and the sautéed garlic. Continue stirring until the butter is fully incorporated and the angu is silky smooth. Taste and adjust salt if needed. Keep warm.

In the same skillet used for garlic, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced Italian sausages and cook for 5-6 minutes, turning occasionally, until browned and cooked through. Remove sausages and set aside.

In the same skillet with sausage drippings, add the sliced onions and bell peppers. Sauté for 4-5 minutes until softened and slightly caramelized. Add 1/2 teaspoon of paprika, 1/4 teaspoon of cayenne pepper, and season with salt and black pepper to taste.

Return the cooked sausages to the skillet with the peppers and onions. Toss everything together and cook for an additional 2 minutes to blend the flavors.

To serve, spoon generous portions of the creamy angu onto individual plates or into shallow bowls. Top each serving with the spicy sausage and pepper mixture. Garnish with fresh parsley and serve immediately while hot.