Heat oil: Begin by heating the sun-dried tomato oil in a large pot over medium-high heat. Once it shimmers, add the chopped onion and cook until it's slightly brown, about 3-4 minutes.

Sauté aromatics: Add the fresh minced garlic and sun-dried tomatoes to the pot. Sauté for 2-3 minutes, allowing the delicious smells to fill your kitchen as they soften.

Incorporate tomato paste: Stir in the tomato paste and let it cook for a couple more minutes.

Deglaze with stock: Gradually pour in the chicken stock, scraping any flavorful bits stuck to the bottom of the pot.

Mix in cream and seasonings: Stir in the heavy cream, black pepper, kosher salt, and red chili flakes.

Cook pasta: Add the penne pasta directly to the pot. Cook uncovered for about 10 minutes, stirring frequently until the pasta is al dente.

Add greens: Fold in the fresh spinach and basil, letting the spinach wilt down into the dish.

Adjust sauce consistency: If the sauce thickens too much, feel free to add a splash of reserved pasta water to achieve your desired texture.

Melt cheese: Stir in the parmesan cheese until it melts and gets evenly distributed throughout the pasta.

Serve warm: Enjoy this comforting meal warm, and if you like, top it with grilled chicken for added protein and flavor.