Creamy Sausage Penne

• 1 lb penne pasta (fusilli or ziti could also be used, but I prefer penne)
• 3 tablespoons olive oil (preferably extra-virgin)
• 3 cloves garlic, minced
• 1 pinch cayenne pepper
• 1 lb sweet mild Italian sausage
• 1 cup heavy cream
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons unsalted butter (cut into small bits)
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh flat leaf parsley

1. Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
2. After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
5. Cook until sausage meat is no longer pink (about 5 minutes or so).
6. Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
7. Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
8. Place cooked penne in a large serving bowl (it's nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
9. Taste; add more salt and/or pepper if you wish.
10. Sprinkle chopped herbs over top and serve.

penne pasta, olive oil, garlic, cayenne pepper, sweet mild italian sausage, heavy cream, salt, fresh ground black pepper, nutmeg, unsalted butter, freshly grated parmesan cheese, fresh basil, flat leaf parsley

Taken from www.food.com/recipe/creamy-sausage-penne-48336 (may not work)