In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside, reserving a cup of pasta water.

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the Italian sausage. Break it apart with your spatula and cook until browned and cooked through.

Stir in minced garlic and chopped sun-dried tomatoes to the skillet and cook for another 2 minutes until fragrant.

Pour in the chicken broth and bring to a simmer. Add the heavy cream, stirring to mix everything together. Let it cook for a few minutes until slightly thickened.

Add the cooked pasta and spinach to the sauce, tossing to coat. If the sauce is too thick, mix in a splash of the reserved pasta water until you reach your desired consistency.

Stir in grated Parmesan cheese until melted and combined. Taste and adjust seasoning with salt and pepper as needed.