In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 15 ounces of crumbled Italian sausage and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through. Drain any excess grease.

Add 4 cloves of minced garlic and 1 teaspoon of Italian seasoning to the skillet. Stir for about 30 seconds until fragrant, then pour in 1 cup of chicken broth, 1 cup of heavy cream, and 15 ounces of tomato sauce. Add 8 ounces of uncooked rigatoni and stir well.

Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat to low and cover the skillet. Allow it to simmer for about 10-15 minutes, stirring occasionally, until the rigatoni is al dente.

Stir in 5 ounces of fresh spinach and cook for an additional 2-3 minutes until the spinach is wilted and bright green. Alternatively, cover the skillet and let the spinach wilt off the heat for about 4 minutes.

Season with salt and pepper to taste. Serve hot, garnished with extra herbs or cheese.