Creamy Sausage and Pepper Fettuccine

Remove the Italian sausage from its casings.

In a large Dutch oven or pot over medium-high heat, cook the sausage, breaking it apart with a spoon or meat chopper until browned.

Add the spice blend (Creole seasoning, paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes) to the sausage and stir to combine.

Stir in the tomato paste and cook for about one minute until it darkens slightly.

Add the chopped green bell pepper, onion, and minced garlic to the pot. Sauté for 3-5 minutes until the vegetables begin to soften.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

Add the crushed tomatoes and fire-roasted diced tomatoes. Stir everything together and bring the sauce to a boil, then reduce heat to a simmer.

While the sauce simmers, cook the fettuccine in a large pot of boiling, salted water according to package directions. Before draining, reserve about 1 cup of the pasta water.

Add a ladleful of the reserved pasta water to the simmering sauce.

Reduce the heat to low and stir in the heavy cream.

Season with a little more Creole seasoning, if desired.

Stir in the fresh spinach until it wilts into the sauce.

Add the grated Parmesan cheese and stir until it's melted and the sauce is smooth.

Serve the creamy sausage sauce over the cooked fettuccine. Garnish with fresh parsley or basil if desired.