Directions:

• Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the Italian chicken sausage, breaking it up with a wooden spoon as it cooks. Sauté until the sausage is browned and cooked through, about 5-7 minutes.
• Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Then, add the halved cherry tomatoes and cook for an additional 3-4 minutes, allowing them to soften and release their juices.
• Pour in the heavy cream and stir to combine. Allow the mixture to simmer for a few minutes to thicken slightly. Gradually add the grated Parmesan cheese, stirring continuously until melted and incorporated into the sauce.
• Add the packed spinach leaves to the skillet, stirring until wilted. Then, gently fold in the cooked penne pasta, ensuring every piece is coated in the creamy sauce. Season with salt and pepper to taste.
• Divide the creamy Tuscan sausage pasta among serving plates. Garnish with fresh basil and an extra sprinkle of Parmesan cheese, if desired. Enjoy your delicious creation!