Brown the sausage

• Heat a large Dutch oven or skillet over medium-high heat.
• Add the sliced andouille sausage and cook until browned and heated through.
• Remove the sausage from the pan and set aside, leaving the rendered oil behind.

Boil the tortellini

• Bring a large pot of water to a boil.
• Cook the tortellini according to the package directions.
• Drain and set aside.

Soften the onion and garlic

• Add the chopped onion to the same pan, adding a little oil if the pan is dry.
• Cook until softened.
• Add the minced garlic and cook briefly until fragrant.

Build the tomato base

• Add the cherry tomatoes, sun-dried tomatoes and tomato paste.
• Stir everything together and cook until the tomatoes begin to soften.

Season the sauce

• Stir in the oregano, basil, parsley, smoked paprika, garlic powder and onion powder.
• Season with salt and pepper to taste.
• Add the crushed red pepper flakes if you like it spicy.

Make it creamy

• Pour in the heavy cream and stir to combine.
• Bring the sauce to a gentle simmer, then lower the heat.
• Add the grated Parmesan and stir until it melts and the sauce is creamy.

Wilt the spinach

• Add the chopped spinach and stir until wilted.

Combine and finish

• Return the cooked tortellini and browned sausage to the pan.
• Toss until everything is completely coated in the creamy sauce.
• Cook for another minute or two, then garnish with red chili flakes and extra Parmesan if desired.