Cooking Instructions

• Boil a salted pot of water and cook pasta al dente according to package directions.
• Meanwhile, take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it's nicely browned on the outside.
• Remove the sausage from the pan and set aside. If there's a lot of fat, discard most of it.
• Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined and let it bubble for a minute or two.
• Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes.
• Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit.
• Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed.
• Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired.