Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble until cooked through, about 7 minutes. Remove and set it aside.

Begin boiling a pot of salted water for the pasta while you proceed with the following steps.

Add the wine to the skillet used to cook the sausage and set the heat to medium. Use a silicone spatula to 'clean' the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.

Add the garlic and cook for 1 more minute. Melt the butter and sprinkle in the flour. Add the tomato paste and stir to combine. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.

Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Add the drained tomatoes. Bring to a boil, then reduce to a simmer. Add the cream cheese and simmer uncovered while you boil the pasta to al dente. Drain once cooked.

Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and let it wilt for 2-3 minutes. Add the cooked sausage.

Add the pasta and stir to combine. It will continue to thicken upon standing. Serve!