In a large skillet over medium heat, warm the olive oil until it shimmers. Toss in the crumbled sausage and cook until it’s browned and cooked through.

Once the sausage is ready, add the minced garlic and cook for another minute, until fragrant.

Pour in the chicken broth, tomato sauce, and heavy cream, stirring until well combined.

Bring this mixture to a gentle simmer. Add the rigatoni and let it cook, stirring occasionally, until the pasta is al dente (about 10-12 minutes).

When the pasta is nearly done, fold in the fresh spinach.

If the sauce feels too thick, thin it out with a little more chicken broth or cream.

Season with salt, coarsely ground black pepper, and red pepper flakes, if desired. Serve hot.