Ingredients:

  • 12 oz Smoked Sausage (Andouille or Kielbasa), sliced into ½-inch thick coins
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced finely
  • 1 Tbsp All-Purpose Flour
  • 1 tsp Dried Italian Seasoning
  • 2 cups Low Sodium Chicken Broth
  • 1 tsp Dijon Mustard
  • 12 oz Dried Pasta (Penne, Rotini, or Farfalle)
  • 1 cup Heavy Cream
  • 4 oz Fresh Spinach, roughly chopped or torn
  • ½ cup Freshly Grated Parmesan Cheese, plus extra for serving
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add sausage coins and cook until nicely browned and slightly crispy on the edges (about 5-7 minutes). Remove sausage with a slotted spoon and set aside, leaving rendered fat behind.
  2. Reduce heat to medium. Add chopped onion to the pot and cook until softened (about 4 minutes). Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth until smooth. Bring mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard.
  5. Add the dried pasta to the simmering liquid. Ensure it is mostly submerged. Cover the pot, reduce heat to medium-low, and cook according to package directions minus 2 minutes (e.g., if package says 10 minutes, cook for 8). Stir every few minutes to prevent sticking.
  6. Once the pasta is nearly al dente, uncover the pot. Stir in the heavy cream and the cooked sausage. Allow to simmer gently, uncovered, for 2-3 minutes until the sauce has thickened nicely and the pasta is perfectly cooked.
  7. Remove from heat. Stir in the Parmesan cheese until fully melted and creamy. Fold in the fresh spinach until just wilted. Taste and adjust seasoning with salt and pepper as needed.
  8. Dish immediately, topped with extra Parmesan cheese.