Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the ground Italian sausage. Cook while breaking it apart with a wooden spoon until fully browned and cooked through, about 5-7 minutes. Transfer sausage to a plate and set aside.

Lower heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Stir in sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.

Pour in the heavy cream. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.

Stir in the Parmesan cheese until melted and smooth. Add the cooked sausage back into the skillet, followed by the baby spinach. Cook until spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.

Add the drained penne pasta to the skillet. Toss well to coat the pasta in the creamy sauce. If the sauce feels too thick, stir in some reserved pasta water until desired consistency is reached.

Serve the pasta hot, topped with fresh torn basil leaves and extra Parmesan cheese if desired.

Pair with warm garlic bread or a simple green salad for a complete meal.