Bring a pot of well salted water to the boil over high heat. Once boiling, add the pasta and cook to the time on the package (or minus a minute if you prefer al dente).
Heat up the oil in a large nonstick skillet over medium heat. Add the garlic and salumi and fry until fragrant and slightly browned.
Crumble the sausage into the skillet. Cook very lightly on both sides, then break apart with a wooden spoon or silicone spatula.
Add the wine and reduce by half, about 2-3 minutes.
Add the cream and reduce by half, about 2-3 minutes. Remove from heat.
When the pasta is done, drain and transfer to the skillet along with the cheese, over medium heat. Toss until the pasta is well coated and a thick sauce has formed. Enjoy immediately with extra cheese.
I used a local artisanal fennel sausage and a fennel salumi called finocchiona.