1/4 c. butter
1 1/2 lbs. sweet Italian sausage, casings removed
2 c. heavy cream
1 c. dry white wine
2 tbsp. minced fresh parsley
1/2 tsp. nutmeg
1 c. freshly grated Parmesan cheese
12 oz. pasta, cooked al dente and drained

In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine,, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3 to 4 minutes. Place pasta in heated serving dish and stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan. Toss until pasta is coated. Pour remaining sausage mixture over pasta. Sprinkle with remaining 1 tablespoon parsley.