Now, let’s dive into the fun part—cooking!

1. Start by cooking the penne pasta according to the package directions. Be sure to reserve about a cup of the pasta water before draining, as you might need it to thin out the sauce later.
2. In a large skillet, heat olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes. Cook until fragrant, about 1 minute.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Stir in the Parmesan cheese until it melts and the sauce thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water.
6. Add the sun-dried tomatoes and fresh spinach to the sauce, cooking until the spinach wilts, about 2-3 minutes.
7. Return the cooked sausage to the skillet, stirring to combine all ingredients.
8. Add the cooked penne pasta to the skillet, tossing until everything is well-coated in the creamy sauce. Season with salt and pepper to taste.
9. Serve garnished with fresh basil and a sprinkle of Parmesan cheese if desired. Enjoy!