Bring a large pot of well-salted water to a boil.

In a wide, heavy pan set over medium heat, melt the butter with the olive oil.

Add the onion with a pinch of salt and cook over low heat, stirring often, until completely soft and lightly golden, about 8-10 minutes.

Add the sausage meat, breaking it up with a wooden spoon and cook until the fat renders and the meat loses its raw colour but remains tender, not crisp.

Stir in the garlic and nutmeg and cook just until fragrant, about 30 seconds.

Pour in the white wine, increase the heat slightly, and let it bubble until almost completely reduced.

Scrape up any bits from the bottom as it reduces.

Add the cabbage in large handfuls, seasoning lightly as you go.

Toss to coat it in the fat and allow it to wilt before adding more.

Once all the cabbage is in the pan, reduce the heat slightly and cook until it softens and releases most of its moisture.

Pour in the milk and bring to a gentle simmer.

Cook uncovered, stirring occasionally, until the cabbage is very soft and the liquid reduces into a silky sauce that clings to the meat, about 20–25 minutes.

Stir in the cream and simmer for a few minutes more until glossy.

Taste and adjust seasoning with salt and plenty of cracked black pepper.

Cook the pasta until just shy of al dente.

Transfer directly to the sauce along with a splash of your pasta water.

Add the Parmesan and toss over low heat until the pasta is fully coated.

Add more pasta water if needed to loosen.

Serve hot with additional Parmesan and a drizzle of chilli oil.