Creating this pasta is a joyous process, much like the family cooking sessions I grew up with. Here’s how to bring this dish to life:

1. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it apart 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 cook until fragrant, about 1 minute. Be careful not to let it burn.
4. Stir in the heavy cream, chicken broth, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the flavors to meld together.
5. Add the cooked sausage back to the skillet, followed by the spinach. Cook until the spinach is wilted, about 2 minutes.
6. Add the drained pasta and Parmesan cheese to the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese if desired.

This dish comes together quickly, so be sure to have everything prepped and ready to go. It’s a tip I learned from my mother—preparation is the key to a smooth cooking experience.