1. In a large, high-sided skillet, heat the olive oil over medium heat. Add the crumbled sausage and cook for about 5 minutes, breaking it into smaller pieces as it browns. Drain any excess grease to keep the sauce light and creamy.

2. To the same skillet, add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce. Stir well to combine and coat the pasta.

3. Bring the mixture to a gentle boil. Cover the skillet with a lid and simmer for 10–15 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed the creamy tomato flavors.

4. Add the fresh spinach to the skillet and stir until wilted. Alternatively, turn off the heat, cover, and let the residual heat wilt the spinach for about 4 minutes.

5. If you’d like a thicker sauce, let the dish simmer uncovered for a few extra minutes, stirring occasionally. Season with salt, black pepper, and red pepper flakes to taste.

6. Dish it up hot, optionally garnished with freshly grated Parmesan cheese, and enjoy a cozy, satisfying meal!