Boil rigatoni al dente according to package directions
Heat olive oil in a sauté pan and brown Italian sausage
Add in carrots, celery, onion, garlic, and seasonings and sauté until veggies are fragrant and tender
Stir in tomato sauce, chicken broth and heavy cream and bring to a boil
Lower heat and simmer sauce for 10 minutes
Mix in cooked rigatoni and chopped spinach
Top with grated Parmesan
