In a large skillet over medium heat, add a drizzle of olive oil. Once hot, crumble the Italian sausage into the pan, cooking for about 7-8 minutes until browned.

Lower the heat to medium-low and add the finely chopped onion and chopped celery to the skillet. Sauté for approximately 15 minutes until softened.

Stir in the minced garlic, ground fennel, dried rosemary, red pepper flakes, and a pinch of nutmeg. Continue to cook for about 1 minute until fragrant.

Pour in ⅔ cup of dry white wine, scraping the bottom of the skillet to release browned bits. Let it simmer for 2-3 minutes until reduced by half.

Stir in the heavy cream and broth, followed by a sprinkle of salt and pepper to taste. Cover and simmer on low for about 20 minutes.

Bring a pot of salted water to a boil. Add dried pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve a cup of pasta water before draining.

Once pasta is cooked, drain and return to pot. Pour the creamy sauce over the pasta and toss, adding reserved pasta water for consistency. Stir in Parmesan cheese.

Plate the pasta, garnishing with additional Parmesan and fresh parsley. Serve immediately and enjoy.