Bring a large pot of salted water to a boil and cook the penne for 8 to 9 minutes until al dente, then drain and set aside.

While the pasta cooks, heat a large skillet over medium-high heat and cook the Italian sausage for 5 to 6 minutes, breaking it into crumbles until browned and cooked through.

Add the garlic powder, Italian seasoning, and red pepper flakes to the sausage and stir for 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer for 2 minutes, then stir in the Parmesan cheese until melted and smooth.

Add the cooked pasta and baby spinach to the skillet and toss for 1 minute until the spinach wilts and everything is well coated.

Serve immediately while hot and creamy.