Step 1

Bring a large pot of well-salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set both aside.

Step 2

Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.

Step 3

Reduce the heat to medium and add the garlic. Sauté until fragrant, about 1 minute, then stir in the sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Add the cream, bring to a simmer, and cook for 3-5 minutes to thicken.

Step 4

Stir in the Parmesan cheese, followed by the cooked sausage and baby spinach. Cook until the spinach is wilted, about 1-2 minutes. Season with salt and pepper to taste.

Step 5

Add the cooked penne to the skillet and toss to coat in the sauce, adding some reserved pasta water if needed to thin the sauce.

Step 6

Serve hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!