• Once you have your mise en place together, it’s time to prep the onions and chop your chicken sausage.

Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the Mafaldine pasta and cook according to the package instructions until al dente.
• Next, add a bit of olive oil to your skillet and brown the sausage. Use a slotted spoon and remove the sausage once it’s cooked.
• In the same skillet with the sausage fat, cook your shrimp. Remove the shrimp and set aside until later.

Build the Sauce:

• In the same skillet, add the remaining 1 tablespoon of butter.
• Sauté the diced onion until it’s translucent and soft, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the tomato paste and cook for 2-3 minutes to caramelize it slightly.
• Add the sundried tomatoes and cook for an additional minute.

Create the Creamy Base:

• Gradually pour in the heavy cream, stirring constantly to combine with the tomato paste.
• Bring the mixture to a simmer and let it cook for about 5 minutes, or until it starts to thicken slightly.
• Stir in the grated Parmesan cheese, allowing it to melt and blend into the sauce.
• Season with red pepper flakes, chicken bouillon, AP seasoning, and oregano to taste.
• Add the cooked sausage, shrimp, and spinach to the sauce.
• Cook for a few minutes until the spinach is wilted and everything is heated through.
• Gently fold in the cooked Mafaldine pasta, ensuring it’s well-coated with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.

Serve:

• Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.