12ouncesdry pastaany medium shape (I used gemelli)
2tablespoonsextra-virgin olive oil
1poundbulk mildor hot, if you prefer Italian sausage
1 ½cupsdry white wineI used Sauvignon Blanc
1heaping tablespoon fresh chopped rosemary
Pinchof crushed red pepper flakesplus more for serving
Grated Parmesan cheese
Prepare pasta according to package directions, reserving ½ cup cooking liquid. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add sausage to skillet and cook until lightly browned, stirring to crumble. Add onions and mushrooms to same skillet and cook until veggies are soft and sausage is fully cooked.
Pour wine into skillet with sausage and veggies, reduce heat to medium low and cook until liquid is reduced by half. Stir in cream, rosemary, nutmeg and red pepper flakes.
Add cooked pasta to the sausage mixture and stir until combined and heated through. If necessary, thin sauce with reserved cooking liquid, one tablespoon at a time.
Serve with Parmesan cheese and extra crushed red pepper flakes.