This recipe came from one of my (our) favorite sources for recipes, Cook's Country.  The only  "tweeking" that I did was to substitute wide egg noodles for the pappardelle or tagliatelle pasta    because none of the food markets in my area had them or even knew what they were.  I  also  found that, for my taste, the extra olive oil and sprinkling of parmesan was not needed and that  is coming from someone who likes to put an extra sprinkling of parmesan cheese on his main  dish of parmesan cheese.  

  Sausage Ragu