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In a large skillet, heat the olive oil over medium. Add the shallot & garlic and cook until fragrant. Add the tomato pasta and brown it for a few minutes.
Pour in the broth and add the ditalini, and Italian seasoning. Stir, bring to a boil, then reduce heat and cook covered for 8-10 minutes, stirring occasionally.
Once the pasta is tender and most of the broth is absorbed, pour in the heavy cream and mix.
Add the Parmesan. Fold in the sun-dried tomatoes and spinach. The spinach will wilt right into the sauce.
Season with salt & pepper and more cheese. Enjoy!