Instructions

• Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
• Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble until cooked through, about 7 minutes. Remove and set it aside.
• Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
• Add the wine to the skillet used to cook the sausage and set the heat to medium. Use a silicone spatula to clean the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
• Add the garlic and cook for 1 more minute. Melt the butter and sprinkle in the flour. Add the tomato paste and stir to combine. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
• Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Add the drained tomatoes. Bring to a boil, then reduce to a simmer. Add the cream cheese and simmer uncovered while you boil the pasta to al dente. Drain once cooked.
• Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and let it wilt for 2-3 minutes. Add the cooked sausage.
• Add the pasta and stir to combine. It will continue to thicken upon standing. Serve!