Start by bringing a large pot of salted water to a boil. Add your penne pasta and cook until al dente, following the instructions on the package. You want the pasta firm but tender. Once it’s ready, drain it and set it aside—you’ll come back to it in a bit.

In a large skillet over medium heat, add the ground sausage. Break it up into small pieces using a spoon or spatula. Cook it until it’s browned and fully cooked through. Once it’s done, remove it from the skillet and set it aside on a paper towel-lined plate to drain any extra grease.

In the same skillet (no need to wash it!), lower the heat and pour in the heavy cream and chicken broth. Stir in garlic powder, Italian seasoning, and freshly grated Parmesan. Keep stirring until the cheese melts and the sauce thickens slightly. It should coat the back of a spoon—smooth and rich.

Toss in the chopped sun-dried tomatoes and fresh spinach. Let them simmer in the sauce for about 2–3 minutes. The spinach will wilt beautifully, and the tomatoes will soften and release their sweet-tangy flavor into the sauce.

Add the cooked sausage back into the skillet, followed by the drained pasta. Stir everything together so the pasta is fully coated with that creamy, flavorful sauce. Let it all simmer for another 2–3 minutes so the flavors really come together. And you’re done!