In a large pot, bring 10 cups of salted water to a rolling boil over high heat.

Add the penne pasta and cook according to package instructions until al dente, about 10–12 minutes.

Reserve 1 cup of pasta water before draining; set pasta aside.

In a medium saucepan, heat the oil from the tomatoes over medium-low heat and sauté minced garlic for about 20 seconds.

Stir in tomato paste, then add heavy cream, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes.

Bring to a gentle simmer, allowing the sauce to thicken slightly for 2–3 minutes.

Reduce heat to low and stir in shredded parmesan until melted and the sauce is creamy.

In the pot with the pasta, add the creamy sauce, cooked penne, baby spinach, and ½ cup reserved pasta water, stirring until well combined.

Cook over medium-low for 1–2 minutes, adjusting seasoning with salt and pepper as needed.

Off the heat, fold in fresh basil, optional lemon juice, and paprika, adding more pasta water if the sauce is too thick.