Recipe notes & tips:

I used 3 sausages out of a 5-pack of Johnsonville Mild Italian sausages... you

can add a bit more or less and it won't make or break the recipe.
I used mild Italian sausage, but if you prefer some heat, try hot Italian or
add a pinch of cayenne pepper or some red pepper flakes to this dish.
The Dijon mustard doesn't make the sauce taste "mustardy". It just adds more
depth to the overall flavor. It's a trick I use in many cream sauces.
I used fettuccine in this spinach sausage pasta recipe, but you can use any
pasta you have on-hand. I tend to always prefer the "noodles" over the shapes, but
to each their own. Want to try making your own pasta to make this dish extra
special? My friend Krissy has a homemade pasta recipe for that. 🙂
I've made this without basil before, but I do recommend adding it if you can.

Ingredients

8 ounces uncooked pasta (I used fettuccine)

10.6 ounces Italian sausages crumbled
3 cloves garlic minced
1/2 cup chicken broth or dry white wine
1/2 teaspoon Dijon mustard
1 teaspoon flour
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes
1 cup heavy/whipping cream
1.5 cups baby spinach (loosely packed)
Small handful fresh basil chopped finely
Salt & pepper to taste
Freshly grated parmesan cheese to taste

Instructions

Boil a salted pot of water and cook pasta al dente according to package
directions.
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 (be sure to scrape up any brown bits from the bottom
of the pan) 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.

Notes

I used the julienned sun-dried tomatoes that are packed in oil and drained the
oil prior to adding them to the pan.
I used 3 sausages from a 5-pack of Johnsonville mild Italian sausages. Anything
in the ballpark weight-wise will work.
Nutritional information is provided as a courtesy only and should be construed
as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender
makes no guarantees to the accuracy of this information.