Step 1

Heat a 12 inch skillet over medium heat. Add the olive oil and Italian sausage. Cook the meat until no longer pink, crumbling it up as you go. Once cooked, drain any excess grease.

Step 2

Stir in the garlic, oregano, crushed red pepper flakes and cook for 1 more minute.

Step 3

Add the chicken broth to the skillet to deglaze the pan, stir to scrape up any browned bits from the bottom. Cook until the broth has reduced by half.

Step 4

Stir in the crushed tomatoes, tomato paste, salt and pepper. Bring to a boil then reduce to a simmer and simmer for 10 minutes.

Step 5

While that’s simmering, cook the pasta to al dente.

Step 6

After the sauce has simmered for 10 minutes stir in the nutmeg, fresh basil, cream, and parmesan. Simmer for another 10 minutes.

Step 7

Drain the pasta and reserve ½ cup of the pasta water to use at the end to make the sauce more saucy (if needs be). Add the pasta to the sauce mixing to combine. If you need the sauce to be more saucy, add a splash of reserved pasta water.

Step 8

Serve warm with a garnish of fresh basil and parmesan.