Cook the pasta in a big pot of salted water following the package instructions until it’s perfectly al dente. Once done, drain and set it aside.

In a large skillet over medium heat, cook the sausage until browned and no longer pink, about 5 minutes. Break it up into smaller pieces as it cooks. Use a slotted spoon to transfer the sausage to a plate, then drain any extra grease from the pan.

In the same pan, melt the butter and sauté the onions until they’re soft and fragrant. Stir in the garlic and cook for about 30 seconds more. Add the sausage back into the pan.

Pour in the chicken broth to deglaze the pan, scraping up all those flavorful browned bits stuck to the bottom.

Lower the heat to medium-low, then stir in the heavy cream. Season with Italian seasoning, salt, and pepper to your taste.

Let the sauce come to a gentle boil, then stir in the Parmesan cheese. Keep stirring until the cheese is melted and the sauce is smooth and slightly thickened—it should coat the back of a spoon nicely.

Add the baby spinach and stir until it wilts into the creamy sauce.

Now add the cooked pasta and toss everything together until the pasta is fully coated.

Serve it up hot and enjoy every bite!