Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat.

In a wide pot, heat olive oil over medium heat. Add crushed red pepper flakes, grape tomatoes, salt, and pepper. Cook until the tomatoes blister, about 9-10 minutes.

Stir in minced garlic into the sautéed tomatoes and cook for an additional minute until fragrant.

Pour in white wine or chicken broth and bring to a gentle boil. Simmer for about 5 minutes to reduce slightly.

Add fresh spinach to the sauce, stirring until wilted, about 2-3 minutes.

Cook the penne pasta in the boiling water according to package instructions for 9-10 minutes, reserving ½ cup of pasta water before draining.

Once the penne is cooked, drain and toss it into the pot with the tomato sauce, mixing thoroughly and adding reserved pasta water as needed.

Serve immediately, garnished with freshly grated Parmesan cheese.