Carefully slice along the sides of the sausage and remove the sausage meat. Discard the skins.
Add the sausage meat to a frying pan over a medium high heat and cook for about 10 minutes breaking up any chunks with a wooden spatula. The saysage meat should be lightly browned.
Add the tsp of chilli flakes and stir into the meat.
Add the tomatoes, puree, red wine and dried oregano and stir thoroughly.
Bring the mixture to a gentle simmer for about another 10 minutes. Stir frequently until the sauce has thickened.
Fill a large saucepan with water and place over a high heat until it boils. Add a good pinch of salt and then the pasta. Cook according to the packet instructions.
Once the pasta has cooked and has a lovely bite to it, drain into a colander over a sink. RETAIN a mug of the pasta water to thin the sauce if needed.
Return the pasta to the pan. Add a knob of butter or a little olive oil and then add the spinach. Add the lid and allow to keep warm and steam the spinach at the same time.
Serve the pasta and spinach into warmed bowls and top with the sausage Bolognese sauce. Grate parmesan on top and enjoy.