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Export 16 ingredients for grocery delivery
Step 1
Cook pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
Step 2
Melt butter in olive oil over medium heat in a large skillet/saucepan. Add chicken sausage and tomatoes and cook for 3 minutes. Add shallots, garlic, red pepper flakes and cook an additional 2-3 minutes, just until the shallots are softened. Turn heat to low and sprinkle in flour and cook until raw flour smell is gone, 1-2 minutes (it will be thick).
Step 3
Stir in chicken broth and heavy cream followed by all seasonings.
Step 4
Bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, 5-10 minutes.
Step 5
Reduce heat to Low and stir in Parmesan cheese until melted. Stir in spinach, corn and basil and cook 1-2 minutes, just until spinach is wilted.
Step 6
Add pasta and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Step 7
Garnish with freshly grated Parmesan cheese and fresh basil if desired.
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