Preparation Steps

• Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
• While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
• Add the chopped sun-dried tomatoes and minced garlic to the skillet. Cook for about 1 minute until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
• Reduce heat to medium and stir in the heavy cream. Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce has slightly thickened.
• Stir in the grated Parmesan cheese and red pepper flakes (if using). Season with salt and black pepper to taste.
• Add the fresh spinach to the skillet and stir until it wilts into the sauce.
• Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
• Serve immediately, garnished with extra Parmesan cheese if desired.