• Before starting, remove 3 tbsp (6 tbsp) butter from the fridge and set aside to come up to room temperature.
• Preheat the oven to 450˚F. Wash and dry all produce. 
• Add 10 cups water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
• While sausage cooks, peel, then mince or grate garlic.

• Add spaghetti to the boiling water. Cook 10-12 min, uncovered, stirring occasionally, until tender. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.

• While spaghetti cooks, to the pan with sausage, add mirepoix, half the garlic and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until mirepoix softens slightly.

• Add crushed tomatoes, cream, broth concentrate and balsamic glaze. Season with salt and pepper. Bring to a boil over high.
• Once boiling, reduce heat to medium. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly. Remove the pan from heat. Add 1 tbsp (2 tbsp) butter and spinach. Stir for 1-2 min, until spinach wilts.

• While sauce cooks, in a small bowl, combine remaining garlic and 1 tbsp (2 tbsp) butter. Season with salt.
• Halve rolls. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over rolls. Sprinkle cheese on top. Bake in the middle of the oven for 1-2 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)

• To the pot with spaghetti, add sauce, then toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
• Divide spaghetti between plates. Serve cheesy garlic toasts alongside.

If you've opted to get sausage, cook in the same way the recipe instructs you to cook the chicken**