This was terrific (with a few modifications). After browning the sausage, I sauteed one shallot and one large clove of garlic in the pan (with all the yummy brown bits). I added just a bit of olive oil so things wouldn't burn. I added 1/4 cup of white wine to deglaze the pan. Then I added some red pepper flakes and continued with the recipe. Since I had some fresh parley I stired in a couple chopped tablespoons just before serving. Ooooooh, it was so good!