Christmas Eve Sausage and Broccoli Pasta

This is adapted from my Great Uncle's recipe, and he's an amazing Italian based cook. The dish is extremely simple, like all Italian pasta sauces, it contains few ingredients that still really add fresh, fast flavour. The sauce also doesn't drench the pasta, Italians always keep the flavour of the pasta standing out. As a pre-Christmas dinner, it works by being very decadent but still quite light, so something like this- a light pasta dinner really works.
1)Stir-fry some broccoli chopped into thin florets, in really good extra virgin olive oil for about 8 minutes, until they're green and softened, but a little brown on the edges. You could boil them with the pasta, but stir-frying them imparts more texture and a subtle nuttiness.
2)Cook the pasta. I only had fusilli, but a long flat pasta like tagliatelle would have been a much better shape. Salt the water very well, an old Italian saying is to have the water as salty as the sea, then boil for about 10 minutes, until soft but not mushy- al dente. Reserve a few tablespoons of the water you cooked it in.
2)Remove the broccoli from the pan and cook some sausages. Don't just chunk them up, get your hands dirty (no innuendo intended) and really squash out the sausage meat, so you get better flavour and texture. You don't need to oil the pan as the meat has enough fat.  Cook until completely done then briefly fry 4 cloves of minced garlic until they lose their raw fire but don't burn as they can do so easily. Once the garlic's done, turn off the heat and pour in 125ml of double cream. Warm it through with the heat of the meat, until the cream starts to be absorbed and goes a rich yellow colour. Grate in some fresh nutmeg to taste. You could use pre-ground but the taste isn't as good. Season well with salt and pepper.
3)Toss the sauce into your drained pasta and broccoli, with some of the pasta cooking water. The starch in the water helps the sauce cling to each bit of pasta and thicken. You must do this for any pasta sauce, even if you're just dressing the pasta with virgin olive oil. Let it stand for a few minutes so the pasta can soak up any more flavour and serve.