Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add 1 pound of Italian sausage meat, breaking it apart and sautéing for 7-8 minutes until browned.

Stir in 1 chopped onion and 1 chopped celery stalk; cook for 15 minutes until soft and translucent.

Add 3 minced garlic cloves, 1 teaspoon of ground fennel, 1 teaspoon of dried rosemary, ¼ teaspoon of red pepper flakes, and a pinch of nutmeg; cook for 1 minute.

Pour in ½ cup of dry white wine to deglaze the skillet and simmer for 2-3 minutes until reduced by half.

Stir in 1 cup each of heavy cream and chicken or vegetable broth, seasoning with salt and pepper; cover and simmer for 20 minutes.

Meanwhile, bring a pot of salted water to boil and cook 12 oz of pasta for 1 minute less than package instructions.

Drain the pasta, reserving ¼ cup of the pasta water; add drained pasta to the skillet and stir to combine.

Stir in ½ cup of freshly grated Parmesan cheese until melted; adjust seasoning as needed.

Serve warm, garnished with additional Parmesan and chopped parsley if desired.