In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage meat, breaking it apart with a spatula. Cook for about 7-8 minutes until browned and no longer pink, stirring occasionally.

Add 1 chopped onion and 1 diced celery stalk to the skillet, reducing the heat to medium-low. Sauté these vegetables for 15 minutes until they become incredibly soft and translucent.

Stir in 3 minced garlic cloves, along with 1 teaspoon of ground fennel, 1 teaspoon of dried rosemary, ½ teaspoon of red pepper flakes, and a pinch of nutmeg. Cook everything together over low heat for about 1 minute.

Pour in ½ cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom.

Reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of chicken broth. Season with salt and pepper to taste, and cover the skillet, letting it simmer for 20 minutes.

Bring a large pot of salted water to a rolling boil. Add in 12 ounces of thick pasta, cooking it 1 minute less than the package instructions indicate. Drain the pasta, reserving 2 cups of pasta water.

Add the drained pasta directly to the skillet with the creamy sauce, gently mixing to combine. Gradually add reserved pasta water as needed.

Finally, stir in ¾ cup of freshly grated Parmesan cheese until melted and creamy. Serve warm, garnished with more Parmesan and fresh parsley if desired.