In a large pot over medium-high heat, warm 2 tablespoons of sun-dried tomato oil until shimmering. Add 1 chopped onion and sauté for about 5 minutes until softened and slightly brown.

Once the onion is translucent, add 3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Cook for another 2-3 minutes, stirring until garlic is fragrant and tomatoes soften.

Stir in 2 tablespoons of tomato paste, allowing it to combine with the aromatics. Cook for an additional 2 minutes until the mixture thickens and darkens slightly.

Gradually pour in 4 cups of chicken stock, stirring well to deglaze the pot. Allow this mixture to simmer for about 2-3 minutes.

Add 1 cup of heavy whipping cream and stir to create a creamy sauce. Season with kosher salt, black pepper, and red chili flakes to taste.

Add 12 ounces of penne pasta to the pot, stirring to ensure even coating. Lower heat to medium and cook uncovered for 10 minutes, stirring occasionally.

Before the pasta is fully cooked, stir in 4 cups of fresh spinach and chopped basil. Cook for another 2-3 minutes until spinach wilts and turns vibrant green.

If the sauce seems too thick, incorporate a splash of reserved pasta water or an additional ½ cup of stock to reach desired consistency.

Remove the pot from heat and stir in ½ cup of freshly grated Parmesan cheese until melted and combined.

Scoop your creamy pasta into bowls and serve warm, topped with extra Parmesan and black pepper. Pair with crusty garlic bread or salad.