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.