In a large pot, bring salted water to a boil. Cook 12 oz of short-cut pasta according to package instructions. Aim for al dente, then reserve ½ to ¾ cup of the cooking water before draining. Set aside.

In a separate large skillet, heat the oil from the sun-dried tomatoes over medium heat. Add 1 lb of Italian-style ground sausage. Break it up with a spatula as it cooks until browned. This should take about 6-8 minutes. Once browned, drain excess fat if desired.

Add 4-5 minced garlic cloves and the ¾ cup of sun-dried tomatoes to the skillet. Cook for about 1-2 minutes until the garlic is fragrant, stirring occasionally.

Pour in 1 ¼ cups of low-sodium chicken stock, stirring well to combine. Let it simmer for about 5 minutes, allowing the flavors to meld beautifully.

Reduce the heat to low, then stir in ⅓ to ½ cup of heavy cream. Mix thoroughly. The sauce should start to thicken slightly.

Add the drained pasta to the sauce, tossing to combine. If it looks too thick, gradually add reserved pasta water until you reach your desired consistency.

Stir in 2 handfuls of baby spinach, ⅓ cup of freshly grated Parmigiano-Reggiano, 1 ½ tsp dried Italian herb blend, and season with ½ tsp crushed red chili flakes, ½ tsp black pepper, and ½ tsp sea salt. Don’t forget to add 1 tsp of lemon zest for a refreshing zing.

Transfer the pasta to plates or a serving dish. Top with remaining cheese and 1 tsp of toasted pine nuts for a delightful crunch.