Creamy Tuscan Sausage 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 for 6-8 minutes until browned and cooked through. Drain any excess fat.

Add chopped sun-dried tomatoes and minced garlic to the skillet with the sausage. Cook for 1 minute, stirring constantly, until fragrant.

Pour in chicken broth and heavy cream. Bring the mixture to a gentle simmer over medium heat and cook for 3-4 minutes, allowing the sauce to thicken slightly.

Stir in the fresh spinach, salt, and black pepper. Cook for 2-3 minutes, or until the spinach has wilted.

Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated in the creamy 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.