In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 14 ounces of Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until browned, about 7-8 minutes, and ensure it’s evenly cooked before moving on to the next step.

Add in 1 finely chopped onion and 2 chopped celery ribs to the skillet. Stir well, allowing the vegetables to soften and become fragrant, which should take around 10-15 minutes.

Once the vegetables are softened, stir in 2 minced garlic cloves, 1 teaspoon of ground fennel, 1 teaspoon of dried rosemary, ¼ teaspoon of red pepper flakes (if using), and a pinch of nutmeg. Cook for about 1 minute until aromatic.

Pour in ⅔ cup of dry white wine to deglaze the skillet. Stir well, scraping the bottom to lift any browned bits. Allow the mixture to simmer for 2-3 minutes.

Next, lower the heat and stir in 1 cup of heavy cream and ⅔ cup of chicken or veggie broth. Season with salt and pepper to taste, mixing everything thoroughly. Cover the skillet and let it simmer over low heat for 20 minutes.

In a large pot, bring salted water to a rolling boil. Add 12 ounces of dried pasta (like fettuccine or rigatoni) and cook for 1 minute less than the package instructions suggest.

Once your pasta is ready, reserve ¼ cup of the cooking water, then drain the rest and add the pasta directly into the creamy sausage sauce. Toss the pasta gently to coat it evenly.

Serve the Creamy Italian Sausage Pasta hot, garnished with freshly grated ½ cup of Parmesan cheese and chopped parsley.