Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.

Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.

In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.

Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.

Add the garlic and cook another minute.

Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.

Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.

Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.

Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.

Add the red pepper flakes, cooked vegetables and sausage. Stir.

Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.

Serve garnished with freshly grated Parmesan cheese.