In a large pot, heat 1 tablespoon of olive oil over medium heat until it shimmers. Add the crumbled Italian sausage and cook for about 5 minutes, stirring occasionally, until it’s nicely browned and cooked through.

Once the sausage is browned, lower the heat and add 3 minced garlic cloves to the pot. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant.

Stir in a generous handful of sun-dried tomatoes and 1 teaspoon of dried Italian herbs. Allow the mixture to cook for an additional 2 minutes.

Carefully pour in 4 cups of chicken broth and bring the mixture to a gentle simmer. Once simmering, add 12 ounces of penne pasta, stirring well to ensure the pasta is submerged. Cook according to package instructions (usually 10–12 minutes).

Once the pasta has reached al dente perfection, reduce the heat to low and gently mix in 1 cup of heavy cream. Stir continuously for about 2 minutes.

Fold in 3 cups of fresh spinach into the creamy pasta mixture. Cook just until the spinach wilts, about 2–3 minutes, then sprinkle with ½ cup of grated Parmesan cheese and give it a gentle toss.