In a bowl, combine chicken broth, mustard powder, onion powder, and Italian seasoning. Set aside.

Measure out all the additional ingredients before you begin.

Slice the Italian sausage into 1/2-inch thick slices.

Heat 6 tablespoons of water over medium heat in a large, high-walled skillet. Add the sausage, cover, and cook for 10 minutes, stirring halfway through. Remove the lid and increase the heat slightly. Cook until browned, approximately 5-7 minutes. Remove and set aside.

Carefully drain the excess grease from the pan, but leave the brown remnants.

Add the white wine, tomato paste, and garlic to the pan. Set the heat to medium and use a silicone spatula to scrape the bottom of the pot. Let it bubble gently until reduced by half, around 4 minutes.

Add the chicken broth mixture and the heavy cream to the pan. Bring it to a boil, then reduce the heat to a simmer.

Stir in the roasted red peppers and the softened cream cheese.

While the sauce simmers, boil the rigatoni in a separate pot until it reaches al dente perfection. Be careful not to overcook it. Drain the pasta once it's cooked.

Reduce the heat of the sauce to low. Gradually sprinkle in the Parmesan cheese, stirring continuously to incorporate it into the sauce. Add the spinach and the sausage along with any juices from the plate. Finally, add the cooked rigatoni and stir gently to combine.

Garnish with fresh parsley and a sprinkle of red pepper flakes. Serve and enjoy!