Preparation

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.
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.

Cooking

1. 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.
2. Add the cream, bring to a simmer, and cook for 3-5 minutes to thicken.
3. 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.
4. 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.

Serving

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