In a large skillet, heat a drizzle of oil over medium heat. Add ground beef and cook for 5-7 minutes until browned and fully cooked. Drain excess fat if needed.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add chopped sun-dried tomatoes and spinach, cooking for 3-4 minutes until spinach wilts down.

Add uncooked pasta and beef broth, stirring to combine. Bring to a gentle simmer over medium-high heat, allowing it to bubble and soften the pasta for about 12 minutes.

Cover skillet, reduce heat to medium-low, and let it simmer for 10-12 minutes, stirring occasionally until pasta absorbs most liquid and becomes tender.

Reduce heat to low and stir in heavy cream, mixing well and letting it simmer uncovered for 2-3 minutes until sauce thickens slightly.

Remove from heat, and sprinkle in grated Parmesan cheese. Stir to combine and let sit for a couple of minutes before serving, garnishing with extra cheese and red pepper flakes.