First, mix all the sauce ingredients in a large measuring cup with a spout—super handy for pouring later! Set it aside for now. Then, measure out the rest of your ingredients so everything’s ready to go.

Heat some oil in a big skillet over medium-high heat. Toss in the sausage and cook it, breaking it up as you go, until it’s fully browned and cooked through—this should take about 7 minutes. Once it’s done, scoop it out and set it aside.

Now’s a great time to get your pasta water going! Fill a pot with water, add a good pinch of salt, and bring it to a boil while you move on to the next steps.

Pour the chicken broth into the same skillet you used for the sausage—no need to dirty another pan! Set the heat to medium and use a silicone spatula to gently scrape up all those tasty browned bits stuck to the bottom. That’s flavor gold! Let it simmer for about 4 minutes until it’s reduced by half.

Next, stir in the garlic and let it cook for just a minute. Add the butter and let it melt, then sprinkle in the flour. Toss in the tomato paste and give everything a good stir to combine. Keep stirring for 1–2 minutes until the floury smell disappears.

Now it’s time to add the sauce mixture you made earlier—pour it in slowly, a little at a time, while stirring constantly to keep the sauce smooth and thick. Add the drained tomatoes and bring everything to a gentle boil, then reduce the heat to a simmer.

Toss in the cream cheese and let it melt into the sauce while you boil your pasta until al dente. Once the pasta’s ready, drain it.

Lower the heat and slowly sprinkle in the Parmesan, stirring the whole time so it melts smoothly. Add the spinach and let it wilt for 2–3 minutes, then stir in the cooked sausage.

Finally, add the pasta and mix everything together. The sauce will keep thickening as it sits—so dig in while it’s creamy and delicious! 🍝✨