1-First Step: Gather and Prep Ingredients Start by getting everything ready to keep things smooth. Remove the sausage from its casings and crumble 11 ounces of Italian sausages. Mince 3 cloves of garlic and drain 1/4 cup of julienned sun-dried tomatoes. Boil water for 8 ounces of pasta and heat a skillet for cooking.

2-Second Step: Cook the Pasta Cook 8 ounces of pasta in salted boiling water until al dente, as per package instructions. This usually takes around 9-11 minutes for fettuccine. Reserve some pasta water before draining, as it helps with the sauce later.

3-Third Step: Brown the Sausage In a skillet over medium-high heat, crumble and sauté 11 ounces of Italian sausages for about 5 minutes until browned. Remove the sausage and drain excess fat if needed. Visit this resource to learn how Italian sausage fits into a balanced diet.

4-Fourth Step: Build the Sauce Add 3 cloves of minced garlic, 1/2 cup chicken broth or dry white wine, 1/2 teaspoon Dijon mustard, 1 teaspoon flour, and 1 teaspoon lemon juice to the pan. Stir and let it bubble for 1-2 minutes, scraping up the bits from the bottom. Then stir in 1/4 cup drained sun-dried tomatoes and 1 cup heavy or whipping cream. Cook for 2-3 minutes until it starts to thicken.

5-Fifth Step: Combine and Finish Return the sausage to the pan and cook until the sauce thickens. Add a small handful of fresh basil and 1.5 cups loosely packed fresh baby spinach, cooking until the spinach wilts. Season with salt and pepper to taste. Toss the drained pasta with the sauce and serve right away, topped with freshly grated Parmesan cheese. The total time is about 30 minutes, with 20 minutes of cooking.