1.  Prepare the water for the pasta according to the manufacturer's instructions.

2.  In a large, deep sauté pan over medium high heat, add the olive oil, red wine, garlic and onion. Sauté the ingredients until the onion begins to turn translucent, about 3 - 5 minutes.

3.  Add the sausage to the pan. Using the back of a fork, mash and sauté the sausage in the pan, breaking it into small pieces. Sauté the ingredients in the pan until the sausage begins to brown.

4.  Add the mushrooms to the pan along with 1/2 cup water. Cover the pan and simmer for 3 - 5 minutes or until the mushrooms begin to cook down. Then uncover the pan and sauté for another 3 minutes.

5.  Add the tomato sauce, spinach and another 1/2 cup water to the pan. Stir the ingredients well to combine. Cover the pan, lower the heat to medium and simmer for 8 - 10 minutes.

6.  Once the water for the pasta reaches a rolling boil, add the pasta to the water and cook according to the manufacturer's instructions.

7.  While the pasta is cooking, taste the sauce. Add salt and pepper to your taste. If the sauce is too dry, add more water to the pan until you reach your desired consistency. If there is too much liquid in the sauce, raise the heat to high and simmer the sauce for 5 - 8 minutes, uncovered, until the liquid has evaporated and it reaches your desired consistency.

8.  When the pasta has finished cooking, strain it from the cooking water and add it to the pan with the sausage, mushrooms and spinach. Toss all ingredients in the pan well to combine.

9.  Plate the pasta and serve hot topped with a dusting of grated Parmigiano Reggiano cheese.