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Bring a large pot of salted water to a rolling boil
Meanwhile, heat the oil and the garlic in a large frying pan set over a medium heat. Once the oil is hot but not smoking and the garlic is fragrant, add the crumbled sausage
Brown the sausage, stirring and scraping all the while with a wooden spatula to prevent it from sticking and burning
Next, remove the garlic and pour in the wine. Allow it to evaporate while carrying on scraping the bottom of the pan. Lower the heat, cover, and finish cooking the sausage in its own juices for 10 minutes
Uncover, taste and season. Pour in the cream and bring the sauce to a gentle simmer. Reduce it for 3–4 minutes, then turn off the heat, cover and set aside
Cook the pasta in salted boiling water until al dente. Drain and add to the pan with the sausage and cream sauce. Place the pan over a low flame and toss the pasta to evenly coat it with sauce – you can let the sauce down with a little pasta water if you see it is getting too thick
Top the plated pasta with a generous dusting of grated pecorino and some freshly ground black pepper before serving