Creamy Tuscan Sausage Pasta

1. Bring a large pot of heavily salted water to a boil over high heat. Add 1 lb penne pasta and cook according to package directions until al dente — usually 10–11 minutes. Before draining, scoop out 1 cup of starchy pasta water and set it aside. Drain the pasta.

2. While the water heats, slice 1.5 lb Italian sausage links into half-inch rounds. Heat 2 fl oz olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage rounds in a single layer and cook for 3–4 minutes per side until deeply browned. Remove sausage with a slotted spoon and set aside, leaving the drippings in the pan.

3. Reduce heat to medium. Add 3 tbsp minced garlic to the drippings and cook for 1 minute, stirring constantly, until fragrant — don't let it burn.

4. Add 3 oz sun-dried tomatoes and 2 cans diced tomatoes to the pan. Stir and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.

5. Pour in 1 cup chicken broth and 16 fl oz heavy cream. Stir in 2 tsp Italian seasoning and 0.5 tsp red pepper flakes. Bring to a gentle simmer and cook uncovered for 5–6 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

6. Return the browned sausage to the pan. Add 5 oz fresh baby spinach in two or three handfuls, stirring after each addition until wilted — about 2 minutes total.

7. Add the drained penne to the sauce and toss well to coat everything. If the sauce looks too thick, splash in some of the reserved pasta water a few tablespoons at a time until it loosens up.

8. Remove from heat. Stir in 3 oz grated parmesan cheese. Taste and add salt and pepper as needed.

9. Divide into bowls and top each with a little more parmesan from the remaining 1 oz and fresh basil leaves torn from 1 bunch. Serve hot.