1. Cook the Pasta

• Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
• Cook the pasta according to the package instructions until al dente.
• Drain and set aside while you prepare the sausage and sauce.

2. Cook the Sausage

• Heat the olive oil in a large skillet over medium-high heat.
• Add the Italian sausage, breaking it into smaller pieces as it cooks.
• Cook until browned and fully cooked through. Remove the sausage from the skillet and set it aside.

3. Sauté the Vegetables

• In the same skillet, add the chopped onion, red bell pepper, and yellow bell pepper.
• Sauté for 5–7 minutes, or until the vegetables are softened.
• Add the butter and minced garlic, cooking for another 1–2 minutes until fragrant.

4. Make the Cream Sauce

• Sprinkle the flour over the sautéed vegetables and stir to combine.
• Slowly pour in the heavy cream while stirring to create a smooth sauce.
• Stir in the Dijon mustard and let the sauce simmer for 3–4 minutes until it thickens slightly.

5. Combine Everything

• Return the cooked sausage to the skillet.
• Add the fresh baby spinach and stir until it wilts.
• Season the mixture with salt and pepper to taste.

6. Toss the Pasta

• Add the cooked pasta to the skillet and toss gently to coat it evenly in the creamy sauce.
• If desired, sprinkle grated Parmesan cheese over the pasta for an extra touch of flavor.

7. Serve and Enjoy

• Serve the pasta hot, topped with additional Parmesan cheese if desired.
• Pair with garlic bread or a side salad for a complete, satisfying meal.