Step 1

On medium heat, brown the Italian Sausage for 3-4 minutes, crumbling the meat as it cooks. Add the onion and continue cooking until the sausage is browned and the onions are soft, another few minutes. Reduce the heat to low. Stir in the garlic, oregano, fennel seeds, black pepper, rosemary, thyme leaves, and crushed red pepper, cooking for 1 minute. Remove the sausage mixture and keep warm (I use a plate and a pan cover.)

Step 2

Meanwhile, cook the pasta according to package instructions and drain well. Note - If you're using pre-cooked pasta, wait until the sauce has reduced before microwaving.

Step 3

Add the chicken broth to the skillet and scrape up any brown bits. Add the heavy cream, bring to a boil and reduce by half on a low simmer (about 10 minutes.)

Step 4

Turn the heat to low and stir in the parmesan cheese, sun-dried tomatoes and spinach. Continue cooking until the cheese is melted and the spinach is wilted (a few minutes.) Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper , if desired. Top with additional grated Parmesan cheese, if desired.