Heat the oil in a large skillet over medium heat until shimmering, about 1-2 minutes.

Add the spicy Italian sausage, breaking it into chunks, and sauté for 5-7 minutes until browned.

In the same skillet, sauté the chopped yellow onion for about 3-4 minutes until translucent.

Stir in the sliced cremini mushrooms and cook for an additional 4-5 minutes until they begin to brown.

Add the minced garlic and sauté for about 1 minute until aromatic.

Incorporate the dried penne pasta and water, bring to a boil, then reduce to a simmer and cover for 10-15 minutes.

Once the pasta is cooked, return the browned sausage to the skillet, and stir in the roasted red pepper sauce and heavy cream.

Simmer for an additional 2-3 minutes, then fold in the baby spinach and cook until wilted.

Season with salt and pepper, and serve hot garnished with freshly grated parmesan cheese.