Cook the penne pasta in a pot of salted boiling water according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, drain, and keep warm.

In a skillet, heat olive oil over medium heat, add the Italian sausage, breaking it up, and sauté for 5-7 minutes until browned. Remove and set aside.

In the same skillet, add garlic and sauté for about 30 seconds until fragrant. Then add sun-dried tomatoes, chicken broth, and red pepper flakes. Simmer for 3-5 minutes.

Lower the heat, add heavy cream, and Parmesan cheese while stirring until melted and silky. Return sausage and fold in spinach, cooking until wilted for about 2 minutes. Season with salt and pepper.

Combine the drained pasta with the sauce, mixing gently. Add reserved pasta water gradually if needed for desired consistency.

Serve the pasta in bowls or a dish and garnish with fresh basil and additional Parmesan cheese.