Quick Tip: Grab a large, high-walled skillet (at least 3.5 quarts) for this recipe—it needs to hold both the sauce and pasta! A big soup pot works too if that’s what you have on hand.

Start by removing the casings from the sausage links and cutting them into ¾-inch slices. Want to get fancy? You can roll them into little meatballs if you like!

Pour 6 tablespoons of water into your skillet and heat it over medium. Add the sausage, cover it up, and let it cook for 10 minutes, giving it a stir halfway through so everything cooks evenly.

After 10 minutes, take off the lid and turn the heat up just a bit. Add a splash of olive oil and cook the sausage until it’s nicely browned—this should take about 5 minutes. Once they’re golden and delicious, remove the sausage from the pan and set it aside for now.

While you get started on the sauce, go ahead and bring a big pot of water to a boil for the pasta. Once it’s bubbling away, toss in some salt.

Now, turn off the heat under your skillet and pour in the broth. Turn the heat back on to medium, then grab a silicone spatula and scrape up all the tasty browned bits from the bottom and sides of the pan—this adds a ton of flavor to your sauce! Let it simmer and reduce by about half, which should take 4 minutes.

Next, add in the butter, onions, peppers, and garlic. Let everything cook down and soften for about 5 minutes—your kitchen should start smelling amazing!

Now it’s time to really build that flavor: stir in the Worcestershire sauce, honey, oregano, basil, mustard powder, diced tomatoes, ½ a bouillon cube, and the marinara sauce.

Give everything a good mix, bring it to a gentle boil, then lower the heat to a simmer. Add your cooked sausage back in and stir it all together—this sauce is going to be rich, savory, and packed with flavor!

Let the sauce simmer gently, partially covered, while you cook the spaghetti until it’s al dente—just follow the package instructions. Once it’s done, drain the pasta and set it aside.

Next, stir in the cream cheese and toss in the spinach. Let everything heat through for 3 minutes, until the spinach is wilted and the sauce is creamy and dreamy.

Now, add the spaghetti straight into the sauce a bit at a time until you get the perfect balance—keep in mind the pasta will soak up some of that saucy goodness as it sits. (I usually add just under ¾ pound.)

Top it off with plenty of grated Parmesan cheese and dig in!