Creamy Sausage Pasta

Ingredients:

• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• ½ teaspoon mustard powder
• ½ teaspoon onion powder
• 1 lb. Italian sausage (hot or sweet)
• ½ cup dry white wine (See notes)
• 1 Tablespoon tomato paste
• 3 cloves garlic (minced)
• 7 oz. jar roasted red peppers, drained (Equal to about 1 cup.)
• 1 ½ cups spinach
• 4 oz. cream cheese (softened)
• 3/4 cup parmesan cheese (shredded)
• ½ lb. rigatoni
• Fresh parsley (to garnish)
• Red pepper flakes (to garnish)
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Instructions:

1. Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
2. Cut the sausage into 1/2-inch thick slices. Heat 6 tablespoons water over medium heat in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, stirring halfway through. Remove lid and increase heat slightly, cook until browned, 5-7 minutes. Remove and set aside.
3. Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
4. Drain excess grease from pan but leave brown remnants. Add the white wine, tomato paste, and garlic to the pan and set to medium heat. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
5. Stir in the sauce mixture from step 1. Bring to a boil, then reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese.
6. Let the sauce simmer, uncovered, while you boil the pasta to al dente. Drain once cooked.
7. Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and the sausage along with any juices from the plate. Add the cooked pasta and stir to combine.
8. Garnish with fresh parsley and red pepper flakes. Serve!