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By Spif, Master Chef, Spud.ca Culinary Institute (Published: Sep 6, 2012)

Directions:

Cook pasta and keep warm. Prepare your choice of vegetables - our favourites are:

Red peppers, mushrooms, red onions, or asparagus (cook with sausages),
Green onions, cooked spinach or other leafy greens (add near the end, when sausage is returned),
or fresh basil (add at end, with pasta).


Cook sausages until nearly done (it's not too bad to overcook them). Slice into bite sized pieces.

Melt 1/4 cup butter in a high sided pan over med-high heat, add garlic, paprika, nutmeg and pepper. When butter comes to a boil, add sausage slices and saute 1 minute. Add wine and, after it boils for about half a minute, remove sausage from the pan and place on a plate.

Lower the heat to just below medium. Add remaining butter to the pan and, once melted, follow it with the whipping cream and half and half. Simmer for a few minutes, stirring occasionally so as not to burn the bottom, but do not allow the cream to come to a full boil.

Add the Parmesan, mix thoroughly and continue to stir slowly. When the sauce begins to bubble, add the sausage and turn off the heat. Stir gently until sausage is coated, then serve over pasta (or mix with pasta, depending on preferences).