1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
3. Add the chopped onion to the skillet and sauté until translucent, about 3 minutes. Stir in the garlic and red pepper flakes, cooking until fragrant, about 1 minute.
4. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
5. Add the chopped spinach to the skillet, stirring until wilted, about 2 minutes. Season with salt and pepper to taste.
6. Reduce the heat to low and stir in the cooked penne pasta, ensuring it’s well coated with the sauce. Sprinkle with Parmesan cheese and toss to combine.
7. Transfer the pasta to a serving dish and garnish with fresh basil. Serve immediately and enjoy!

Cooking this dish always reminds me of my grandmother’s saying, “Don’t rush the process, let the flavors tell their story.” Taking the time to let each ingredient shine through is key to achieving that perfect balance.