Pasta with Sausage and Cream Sauce

Pasta with Sausage and Cream Sauce
from: Creme de Colorado Cookbook by the Junior League of Denver. , p. 137

1/4 cup Butter
1 1/2 cup Sweet Italian sausage, casing removed
2 cups Heavy Cream (I used 1/2 and 1/2, heavy cream would have been better, smoother)
1 cup Dry White Wine
1 TBL Parsley, fresh, minced
1/2 tea Nutmeg
1/2 cup Parmesan Cheese, grated (not the powdery stuff)
12 oz. Pasta, cooled al dente, drained
1/2+ cup Parmesan Cheese, grated (not the powdery stuff)
1 TBL Parsley, fresh, minced

In a large skillet, melt the butter and cook the sausage until it is brown. Remove the sausage and drain the grease. Return the sausage to the skillet and stir in the cream, wine, 1 TBL parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3=4 minutes. Place the pasta in a warmed dish. Stir in 2=3 TBL of the sausage sauce, stirring to coat the pasta. Pour the remaining sauce on top of the pasta, topping that with another 1/2+ cup of Parmesan cheese and 1 TBL parsley.