Begin by bringing a large pot of water to boil for the pasta. While waiting for the water to boil cut 4 oz of sausage into pieces, mince garlic and dice/clean the leeks; set aside.
In a large skillet heat up garlic and leeks until tender. Stir in sausage pieces, chicken broth, & red peppers. Bring skillet to boil, reduce heat. Add spinach to the skillet and cook for 1 to 2 minutes or until greens are wilted.
Keep an eye on the pasta, be sure not to over cook. Once pasta is cooked al dente, drain and use only 1 1/2 cups of the pasta. Save the rest of the pasta for another delicious dinner.
To create the thickener.
Take 1 tsp cornstarch and equal parts water in a small bowl or cup and stir until well combined. Pour the cornstarch mixture in with skillet and bring to a small boil until the liquid begins to thicken.
Turn off the heat and allow to set for 3 minutes.
Sprinkle 1 tsp black pepper over the sausage and spinach mixture and combine well.
Split the sausage mixture in the skillet into 4 equal parts. Plate each serving & sprinkle fresh chopped basil and grated parmesan on top.
FYI: The pepper does bring a bit of heat. If you're not a fan of spicy heat in a dish, simply omit the black pepper in the end or reduce the amount of pepper. If you prefer a more soupy style to this dish (which is just as good) simply omit the thickening agent.