Cooking Instructions

• Cook the pasta in a pot of salted water according to the package directions until al dente. Drain, rinse and set aside.
• Over medium heat, brown the sausage in a large skillet. Break up any clumps and brown until slightly golden around the edges, about 5 minutes. Remove sausage with a slotted spoon and set aside.
• Melt butter, add in olive oil and saute sun-dried tomatoes for about 1 minute.
• Toss in garlic and saute until fragrant, about 30 seconds.
• Reduce heat to medium-low, pour in white wine or chicken broth and scrape off any stuck-on browned bits from the pan.
• Add heavy cream and bring to a gentle boil. Add Parmesan cheese in batches, stirring until the cheese melts smoothly into the sauce.
• Season with Italian seasoning, paprika and salt and pepper to taste. Simmer until the sauce thickens and coats the back of a spoon.
• Add baby spinach and stir until the spinach wilts into the sauce.
• Add cooked sausage and pasta and toss to fully coat in the sauce.
• Sprinkle with fresh parsley, basil, or extra Parmesan cheese and dish and serve hot.