While the pasta is cooking, if the sausage is in casings, remove them and then cook the sausage over medium heat in a large skillet until the sausage is cooked through. (Crumble it as you cook it.)
When the sausage is nearly cooked through, remove it from the pan and drain off all but about 1/2 tablespoon of grease.
Add the garlic, broth, mustard, flour and lemon juice and stir, scraping the bottom of the skillet as you do so to loosen any cooked-on spots. After about one minute, add the sun-dried tomatoes and heavy cream, and cook for two more minutes, stirring regularly. Add the sausage back to the pan (careful to avoid adding grease back in with it), and stir regularly, letting the sauce thicken.
When the sauce has thickened to your liking, add in the spinach, basil and salt and pepper and stir until it wilts slightly. Add in the pasta and stir to coat. Top with parmesan, and serve.