Fill a large pot with water. Add a big pinch of salt. Bring it to a rolling boil. Add your strozzapreti pasta. Cook until it is al dente. Drain the water but save one cup of pasta liquid.

Heat a large skillet over medium heat. Add the ground Italian sausage. Break it apart with a wooden spoon. Cook until it is brown and crispy. Remove the meat and set it aside on a plate.

In the same skillet, add the butter. Throw in the sliced mushrooms. Cook until they turn golden brown. Add the minced garlic and chopped shallots. Sauté for two minutes until they smell amazing.

Pour the white wine into the skillet. Scrape the brown bits from the bottom. These bits have all the flavor. Let the wine simmer for a minute. This removes the harsh alcohol taste.

Pour in the heavy cream and chicken stock. Add the red pepper flakes. Let the sauce simmer on low heat. It should thicken slightly after five minutes. Do not let it boil too hard.

Add the cooked sausage back to the pan. Toss in the fresh spinach leaves. Stir until the spinach wilts down. Add the cooked pasta to the sauce. Mix everything together very well.

Sprinkle the Parmesan cheese over the pasta. Stir until the cheese melts into the sauce. If the sauce is too thick, add some pasta water. Season with salt and pepper to taste.