1️⃣ Boil a large, salted pot of water and cook the pasta al dente according to package directions. 🍝💧

2️⃣ Meanwhile, brown the sausage meat in a skillet over medium-high heat, breaking it up as you go along (about 8-10 minutes). Once it’s cooked through, transfer it to a paper towel-lined plate. 🍳

3️⃣ Add the olive oil to the skillet, along with the chopped onion and bell peppers. Cook until the onion is lightly browned and the peppers have softened up (about 7-8 minutes). 🧅🌶️

4️⃣ Reduce the heat to medium. Add the butter and garlic to the skillet, and once the butter melts, sprinkle in the flour and cook for about a minute, stirring well. 🧈🧄

5️⃣ Stir in the heavy cream and Dijon mustard, ensuring there are no lumps from the flour. The sauce should thicken quite quickly, so don’t let it cook for more than a minute or so before moving on to the next step. 🥛🌿

6️⃣ Add the cooked sausage and baby spinach to the skillet and stir/toss. 🌭🌱

7️⃣ Before draining the pasta, add in a splash (a couple of tablespoons or so) of the hot pasta water to the skillet, then drain the pasta and add it to the skillet. Toss until the spinach has wilted and the pasta is coated with the sauce. 🍝🌱

8️⃣ Serve immediately with salt & pepper as needed and some freshly grated parmesan cheese. 🧂🧀