Bring a pot of salted water to boil, and cook the pasta according to its packaging directions until al dente.

As your pasta simmers, remove Italian sausages from their skins and break up their meat into a frying pan over medium-high heat for approximately five minutes, stirring every few seconds to ensure even browning of all sides of sausages.

Remove sausage from the pan and set it on the side. If there is excess fat, pour off most of it before setting the sausage aside.

To begin, combine minced garlic, chicken broth, Dijon mustard, flour, and lemon juice in a pan. Whisk them well while loosening any brown bits clinging to the bottom of your pot. Once simmered, allow it to continue simmering briefly until it starts bubbling away!

Toss in sun-dried tomatoes and heavy cream for another 2-3 minutes of simmering before returning the sausage to the pan to continue cooking until its sauce thickens further.

Combine chopped basil and spinach until wilted; taste and adjust seasoning as necessary with salt and pepper.

Drain cooked pasta from its cooking water before combining it with the sauce, serving hot with freshly grated Parmesan cheese as an optional extra garnish