Step 1

Bring a large stockpot ⅔ full of water to a boil. Add the pasta and cook according to the package's directions. Rinse with cold water and drain; set aside.

Step 2

Heat the olive oil in a large pot (or dutch oven) set over medium-high heat. Add the mushrooms and sauté, stirring from time to time, about 4 minutes. Add the sausage, stirring occasionally, cook until browned. Toss in the spinach and cook just until wilted. Transfer mixture to a plate and set aside.

Step 3

For the sauce, in the same pot, add the remaining 2 tablespoons of olive oil. When hot, add the onions and sauté, stirring from time to time, about 3 minutes. Sprinkle the salt over the onions as they cook. Add the garlic and cook just until fragrant. Pour in the red wine (use a whisk to scrape up any browned bits on the bottom of the pan) and cook until reduced by half. Mix in the sage, anchovy paste and tomato paste, cook for 3 minutes, stirring often.

Step 4

Stir in tomatoes and the roasted red peppers, smoked paprika and cayenne pepper, then turn the heat back down to medium. Let simmer for 10 minutes.

Step 5

Remove from the heat and purée the sauce in a food processor or blender. Return the sauce to the pan and set over medium-low heat. Mix in the sausage, mushroom and spinach mixture. Cook for 5 minutes until heated throughout. Add the cooked pasta and the parmesan cheese. Stir until combined. Serve immediately.