Creamy Tuscan Sausage and Spinach Pasta

Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Stir in chopped sun-dried tomatoes and minced garlic into the skillet with the sausage. Cook for 1 minute until fragrant.

Pour in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.

Reduce heat to medium-low. Stir in grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.

Add fresh spinach to the skillet, stirring until it wilts, which takes about 1-2 minutes.

Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with additional grated Parmesan cheese if desired.