Sun-Dried Tomato Pasta

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• 1 cup chicken broth
• 1 cup half and half
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon soy sauce
• ½ teaspoon basil
• ½ teaspoon oregano
• ½ teaspoon parsley
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon garlic salt
• 1 lb sweet Italian sausage links (or hot if preferred)
• 1 tablespoon olive oil
• ½ lb ziti (or your pasta of choice)
• ½ cup dry white wine (see notes)
• 3 cloves garlic (minced)
• 3 tablespoons butter
• 2 tablespoons tomato paste
• 1½ tablespoons flour
• ½ cup sun-dried tomatoes (drained/sliced)
• 1 tablespoon cream cheese (softened)
• ¾ cup grated Parmesan cheese
• 3 cups packed spinach

1. Sauce ingredients: 1 cup chicken broth; 1 cup half and half; 1 teaspoon Dijon mustard; 1 teaspoon hot sauce; 1 teaspoon soy sauce; ½ teaspoon EACH: basil, oregano, parsley, onion powder, paprika; ¼ teaspoon garlic salt. Prep Work: Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
2. Prep Work: Note: Refer to sausage package for cooking instructions as brands can vary. Otherwise, use the instructions below.
3. Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage links and sear on all sides for 10-15 minutes, until brown on all sides. (Reduce heat if the skillet gets too hot.)
4. Cook the Sausage: Reduce heat to a simmer and add ½ cup water (or chicken broth) to the skillet. Cover and cook for 10 more minutes. Lift the lid and allow most of the remaining liquid to evaporate. Turn the heat off. Remove and let rest for 10 minutes, then cut into slices.
5. Prepare the Pasta: Begin boiling a pot of salted water for the pasta while you proceed with the following steps for the sauce. Once a boil is reached, cook the pasta to al dente. Drain once cooked.
6. Make the Sauce: Add the wine to the same 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.
7. Make the Sauce: Add the garlic and cook for 1 more minute. Melt the butter and add the tomato paste and the flour. Cook for 1-2 minutes, stirring continuously.
8. Make the Sauce: Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce.
9. Make the Sauce: Add the sun-dried tomatoes. Bring to a boil, then reduce to a simmer.
10. Make the Sauce: Add the cream cheese and stir to combine. Gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the spinach and let it wilt.
11. Make the Sauce: Add the drained pasta and stir to combine. Stir in the sausage and let it heat through. Remove from heat and serve!