Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned.

Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the tomato paste, garlic pesto, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sausage is browned and cooked through.

Add the pasta, spinach, and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or the spinach is wilted and the pasta is heated through. Turn off the heat. Stir in the crème fraîche until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!