Creamy Sausage and Peppers Pasta

Directions

1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, usually 2 to 3 minutes less than package instructions. Reserve 2 cups pasta water and drain pasta.
2. Meanwhile, in a large, high-sided skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook sausage, breaking up with a wooden spoon, until cooked through and browned, about 8 minutes. Remove from pan.
3. To the same pan, add bell peppers, onion, 1/4 teaspoon salt, and the remaining 2 tablespoons of olive oil. Cook over medium-high heat, stirring occasionally, until light golden and tender, about 8 minutes. Add garlic and red pepper and cook, stirring, until fragrant, about 2 minutes more. Add balsamic and 1 1/2 cups reserved pasta water into skillet and allow to bubble for 1-2 minutes.
4. Add cream cheese, heavy cream, Parmesan, and 1/4 teaspoon salt. Bring to a boil, stirring, until the cheese is melted and the sauce is smooth. Add pasta and return sausage to skillet. Toss to coat, adding more pasta water a few tablespoons at a time if needed. Add spinach and stir until just wilted about 2 minutes. Divide pasta among bowls. Top with more Parmesan.