Tuscan Sausage Pasta

 Ingredients

• 8 oz. uncooked pasta (fettuccine) 
• 10.6 oz. 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
• Small handful of fresh basil (chopped finely)
• Salt and pepper to taste
• Freshly grated parmesan cheese to taste

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. Saute 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 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 and pepper if needed. 

Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan. 

Enjoy!