Heat the olive oil, minced garlic, pine nuts, crushed red pepper, and drained artichoke hearts in a medium skillet over medium-low heat. Cook, stirring often, until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Boil the penne pasta until al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water.

Stir the fresh spinach into the hot pasta water and cook for just 30 seconds until wilted. Drain the pasta and spinach.

Add the pasta and spinach right back to the hot pot along with the mascarpone cheese, cubed brie, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and well combined, ensuring the brie melts into the sauce.

Add the cooked artichokes and oil mixture from the skillet, stirring to combine everything. Thin the sauce as desired with more of the reserved pasta cooking water until it reaches your preferred consistency.

Season to taste with kosher salt and pepper. Serve immediately and EAT!