Spicy Italian Sausage Pasta (with dairy or without)

Ready for a decadent, creamy, Italian feast?? Ever since my sister-in-law made this dish for my boys earlier this year, it's been the gold standard for a coveted "special dinner." Thanks, Aunt Tam! I tried my hand at making a dairy-free version of this coveted meal, and I must say, I impressed myself. Give either recipe a try -- you'll enjoy an amazing meal.

Spicy Italian Sausage Pasta (dairy-FULL)
1 Pint whipping Cream
1 c. dry white wine
1/2 c. to 3/4 c. Shredded Parmesan Cheese
1/4 t. nutmeg
1 pound spicy Italian sausage
1/4 c. finely sliced basil

Brown and drain sausage.  Add cream and wine.  Bring to simmer, reduce heat and low simmer until sauce thickens-approx 30 minutes.  Remove from heat and add nutmeg and parmesan cheese.  Stir.  Serve over rigatoni or any tube pasta.  May garnish with more cheese and basil.

OR:

Aunt Tammy's Spicy Italian Sausage Pasta (dairy-FREE)

1 pound spicy ground sausage
1 13oz. can coconut cream
1 cup Cindy's Cashew Cheese
1 cup wine
1/8 t. nutmeg
1 T. nutritional yeast (totally optional -- it's just as creamy without)
2 T. finely sliced basil

Brown and drain sausage.  Add coconut cream, cashew cheese and wine.  Bring to simmer, reduce heat and low simmer until sauce thickens-approx 30 minutes.  Remove from heat and add nutmeg and nutritional yeast (optional).  Stir.  Serve over Cappello's almond pasta, Tinkyada's rice pasta or  House Foods Shirataki Noodles.  Garnish with basil.

Thoroughly enjoy!
Mmmmm.