A cure allows you to do long, low temperature cooks so you pick up more smoke flavor and lose less fat in the sausage. Cure also
Improves the color of the product and some say the taste of the product.
A sweet Italian sausage may not need the additional smoke and seems to be a particularly common fresh sausage made without cure. I suggest you find a good recipe and follow it. Once you get some experience you can adapt recipes to your own needs and tastes.
Like Pineywoods said, if you keep it cold and get it to 140 degrees internal temp within 4 hours when cooking you do not need cure. If you intend to cook the sausage low and slow you will be better protected from getting sick with a cured sausage.
Good luck, ask for advice and the members here will try to keep you going in the right direction.