Creamy Sausage Pasta Recipe

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a deep skillet set over medium-high heat. Add the sausage and cook until browned, breaking it into small crumbles.
Stir in the garlic and sun-dried tomatoes, cooking for 1 to 2 minutes, or until fragrant.
Deglaze the pan with chicken broth, scraping up any browned bits stuck to the bottom of the skillet. Simmer briefly.
Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes, do not boil. Add the Parmesan, stirring until the sauce thickens.
Add the Parmesan, stirring until the sauce thickens, the stir in the spinach and cook until wilted.
Add the drained pasta and toss to coat.
Adjust the seasoning, to taste, with salt, black pepper, and red pepper flakes. Add a splash of reserved pasta water if the sauce is too thick.
Serve hot with extra Parmesan and red pepper flakes, if desired.