Remove the sun dried tomatoes from their jar and chop roughly, reserving the oil.
When the pasta water is boiling, add the rotini and cook according to package directions.
Cook the Italian sausage, crumbling as you go, over medium-high heat until no longer pink. Pour the cooked sausage onto a paper towel lined plate and set aside.
Reduce the stove top heat to low.
In the same skillet that the sausage was cooked in, add the sun dried tomato oil, butter, and heavy whipping cream.
Simmer over low heat for two minutes.
Add the chopped sun dried tomatoes, salt & pepper, Italian seasoning, garlic, and spinach to the pan and simmer for 2-3 minutes until spinach is wilted.
Remove the pan from the heat and stir in the parmesan.
Once the cheese is melted, stir in the cooked and drained rotini, and the cooked sausage.
Stir well and serve immediately.
**NOTE: 10 Ounces will be just over half of a box of rotini which usually comes in 16 ounces. You can eyeball this, it doesn't have to be perfect.NOTE: Leftovers can be stored in the refrigerator in an airtight container and are best eaten within 3 days.