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1
Preheat oven to 400 degrees F. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for 35 minutes.
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2
Remove from heat and set aside.
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3
In a small sauce pot, melt the butter.
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4
When the foaming subsides, add the flour.
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5
Whisk constantly for 1 minute, and then slowly add the milk, continuing to whisk another 5 minutes or so until the sauce gets thick and creamy.
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6
Add in the herbs, a pinch of salt and pepper and whisk a little more.
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7
Transfer cream sauce to a small food processor, add the roasted garlic cloves and pulse until very smooth.
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8
Cover to keep warm.
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9
In the meantime, heat a medium skillet over medium high.
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10
Add the sausage and break up with a wooden spoon, cooking until browned all over, 6 minutes.
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11
Also in the meantime, bring a large pot of salted water to a boil.
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12
Add the pasta and boil until al dente.
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13
Just taste it to test it.
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14
Drain and return to the pot.
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15
Pour the cream sauce over the pasta, along with the spinach and sausage.
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16
Toss to coat and combine everything.
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17
Oh dear.
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18
Serve with good parmesan cheese or basil or neither or both.
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19
Most definitely both.
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20
Youre gonna freak yourself.
