To make this dish, bring a large pot of water to a boil. Cook the pasta according to the package directions. Once cooked, drain the pasta and set it aside.
While the pasta is cooking, heat some olive oil in a skille tover medium-high heat. Cook and crumble the Sausage with a pinch of red pepper flakes until it's nicely browned. Add onion and garlic to the skillet, cooking until the onion is tender.
Next, stir in the tomatoes and heavy cream. Allow the mixture to simmer and thicken for about 10 minutes. Then, add the spinach and cook for an additional 3 minutes.
Combine the cooked pasta with the sauce in the skillet. Sprinkle some parsley on top for extra flavor.
If you have any leftovers, they store well in an airtight container for up to 3 months. Before storing, let the dish cool to room temperature. When ready to eat again, reheat slowly in a pan over low or medium heat, adding a little milk to help keep it creamy.
You can substitute any Italian-flavored ground meat for those who like to experiment. If you can't find pre-flavoured beef, add some Italian seasoning while browning it.
To make a vegetarian version, skip the meat and start with sun-dried tomatoes. Add about two tablespoons of oil before adding flour to the sauce.