Bring a pot of salted water to a boil and cook the pasta according to the package instructions until it’s perfectly al dente. Drain, give it a quick rinse, and set it aside.

In a large skillet over medium heat, cook the sausage, breaking it up as you go. Let it brown until it’s golden around the edges—this should take about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.

In the same skillet, melt the butter and drizzle in the olive oil. Add the sun-dried tomatoes and sauté for about a minute (see notes for extra flavor tips!).

Toss in the garlic and cook for about 30 seconds, just until it smells deliciously fragrant.

Turn the heat down to medium-low, pour in the chicken broth, and use your spoon to scrape up any tasty browned bits stuck to the bottom of the pan.

Next, stir in the heavy cream and bring the mixture to a gentle boil. Add the Parmesan cheese a little at a time, stirring until it melts smoothly into the sauce.

Season the sauce with Italian seasoning, paprika, salt, and pepper to taste. Let it simmer gently until it thickens and coats the back of a spoon.

Stir in the baby spinach and cook until it wilts right into the creamy sauce.

Add the sausage and pasta back to the pan and give everything a good toss so it’s nicely coated in the sauce.

Finish it off with a sprinkle of fresh parsley, basil, or even more Parmesan if you like—and serve it up hot!

Enjoy every bite!