In a large sauté or braising pan, cook the Italian sausage over medium heat until browned. Remove the sausage and place on a paper towel-lined plate. Wipe out the pan, keeping the flavorful browned bits.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

In the same pan used for the sausage, heat olive oil over medium heat. Add shallots and cook for 3 minutes, stirring frequently. Add garlic and cook for another 2 minutes. Stir in the sun-dried tomatoes and cook for 3 additional minutes.

Pour in the white wine and deglaze the pan, scraping up the browned bits. Let the wine reduce by half. Add the heavy cream, thyme sprigs, and salt. Simmer over low heat for 4 minutes.

Stir in the Asiago cheese until melted and smooth. Return the sausage to the pan and simmer for 3 to 5 more minutes.

Fold in the spinach and stir until wilted. Add the cooked pasta and gently toss until fully coated in the sauce.

 

Serve hot, garnished with extra cheese, herbs, cracked pepper, or salt as desired.