1. Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1 cup pasta water, then drain and set pasta aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up, until browned and cooked through, about 5–7 minutes. Transfer to a plate.

3. Reduce heat to medium. Add the garlic and sauté until fragrant, about 1 minute. Stir in the sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.

4. Pour in the heavy cream, bring to a gentle simmer, and cook 3–5 minutes, stirring occasionally, until slightly thickened.

5. Stir in the Parmesan cheese until melted and smooth. Add the cooked sausage and baby spinach; cook 1–2 minutes until the spinach wilts. Season with salt and pepper to taste.

6. Add the cooked penne and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce.

7. Serve hot, garnished with torn fresh basil and extra Parmesan.