Heat olive oil in a large, deep skillet over medium heat. Add the crumbled sausage and cook for about 5 minutes, breaking it into small pieces as it browns. Once fully cooked, drain any excess grease to keep the sauce rich, not oily.

Add the uncooked rigatoni directly into the skillet with the sausage. Pour in the chicken broth and heavy cream, followed by the minced garlic, tomato sauce, and Italian seasoning. Stir well to evenly coat the pasta.

Note: Cooking the pasta in the sauce allows it to absorb the flavors, making the dish more cohesive and flavorful.

Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the skillet with a lid and let the rigatoni cook for 10 to 15 minutes. Stir occasionally to prevent sticking. The pasta should be tender but still have a slight bite.

Once the pasta is nearly done, stir in the fresh spinach. Let it wilt naturally by stirring for a couple of minutes, or simply cover the skillet and let residual heat soften the greens.

Prefer a thicker sauce? Let the dish simmer uncovered for a few extra minutes, stirring often. The starch from the pasta helps naturally thicken the sauce as it cooks.

Remove the skillet from the heat and season with salt, pepper, and red pepper flakes to taste. Remember, the sausage may already be salty, so season mindfully.

Serve hot, straight from the pan, garnished with a sprinkle of freshly grated Parmesan and a few torn basil leaves if desired.