Creamy Pasta with Italian Sausage, Sun-Dried Tomatoes and Spinach

Definitely not the healthiest recipe I've made, though also not the worst. I went straight by the recipe and it turned out really well. Some ingredient specs I thought I'd share: I used Barilla mini farfalle pasta, I used all 2 cups of pasta water; for personal preference, I'd have rather used baby spinach than regular (and because ol Doc Holliday needs to buy a bigger/deeper skillet, I only used about 6-7 oz. of the 10 oz. bag); I also used a little black pepper for garnish. I will definitely make this again and I'll probably try hotter sausage. (This was good, but I'm curious about full-on. hot Italian and opposed to mild.) (Leftovers, depending on portion-size or any sides - did air fried Parmesan (and pancetta) green beans.)