Begin by bringing a large pot of salted water to a robust boil. Add your preferred pasta and cook according to package instructions—usually 8–10 minutes—until al dente. Save a cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2-3 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring occasionally. Add in about 1/2 cup of chopped sun-dried tomatoes and allow to bubble for 3-5 minutes.

Add the drained pasta into the skillet and toss gently with the creamy sauce while incorporating another 1/2 cup of grated Parmesan cheese.

Sprinkle freshly cracked black pepper into your pasta, and add a couple of handfuls of fresh spinach. Stir gently for about 2 minutes.

Plate your pasta into bowls, and top with extra grated Parmesan and a pinch of red pepper flakes. Serve immediately.