Boil water in a pot, season well with salt (should taste like the sea)
Sauté chicken sausage in oil, crumble as it cooks. Add 1 tbsp tandoori spice when chicken is almost cooked through. Remove from pan and set aside.
In the same pan, cook shallots, garlic, jalapeno in butter over low-medium heat for 2-3 minutes. Add in the remaining 1 tbsp tandoori spice and yellow curry spice.
Add half and half cream to the pan, scraping up the browned bits from the chicken and spices
Add pasta in boiling water for 2-3 minutes or until really al dente (don’t overcook your pasta as it will continue to cook in the sauce)
Add 1 cup grated cheddar into cream mixture, stir until mixed in.
Stir in pasta, cooked chicken sausage, and spinach. If the sauce is too thick, thin out with pasta water adding ¼ cup pasta water at a time. You want there to be enough sauce to cook your pasta, but you don’t want a watery sauce.
Once pasta has fully cooked and sauce has reduced, stir in the remaining cup of cheddar and the mozzarella.
Serve in individual bowls and garnish with optional toppings Fried Onions, Tomatoes, Cilantro
We highly recommend using the additional toppings for added flavor!