Boil Pasta: In a large pot, cook penne pasta in well-salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Cook Sausage: In a large skillet, heat olive oil over medium-high heat. Add sausage and cook for 5–7 minutes, breaking it apart until browned. Transfer to a plate.

Build the Sauce: Lower heat to medium. Sauté garlic until fragrant (about 1 minute). Stir in sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.

Add Cream: Pour in heavy cream and simmer for 3–5 minutes until slightly thickened.

Combine: Stir in Parmesan cheese, browned sausage, and baby spinach. Cook until spinach wilts (1–2 minutes).

Mix Pasta: Add cooked pasta to the skillet. Toss to coat evenly in the sauce. Use pasta water to loosen if needed.

Finish and Serve: Season with salt and pepper. Garnish with torn basil leaves and extra Parmesan. Serve hot.