1. Cook the Sausage:

1. Heat olive oil in a large, high-sided skillet over medium heat.
2. Add the crumbled Italian sausage and cook for about 5 minutes, or until browned and cooked through. Break the sausage into smaller pieces as it cooks.
3. Drain any excess grease or liquid.

2. Combine Key Ingredients:

1. Add the uncooked rigatoni, chicken broth, heavy cream, minced garlic, Italian seasoning, and tomato sauce to the skillet.
2. Mix well to coat the pasta evenly.

3. Simmer and Cook:

1. Bring the mixture to a gentle boil over medium heat. Stir occasionally to prevent sticking.
2. Cover the skillet with a lid and let the rigatoni cook for 10-15 minutes, or until al dente.

4. Incorporate Spinach:

1. Add the fresh spinach to the skillet and stir over medium heat for a few minutes until wilted.
2. Alternatively, remove the skillet from the heat, cover with a lid, and let the residual heat wilt the spinach for about 4 minutes.

5. Adjust the Consistency:

1. If you prefer a thicker sauce, allow the dish to cook uncovered for a couple of additional minutes. Stir occasionally to prevent burning.

6. Season and Serve:

1. Remove the skillet from heat and season with salt, freshly ground black pepper, and a pinch of red pepper flakes (if desired)