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Heat a drizzle of olive oil over a medium heat. Add the de-skinned sausages, breaking them up and cook until browned and slightly crispy. Remove from the pan and set aside.
In the same pan, add diced onion, chilli and garlic. Cook until softened, scraping all that flavour from the bottom of the pan.
Stir in tomato purée and smoked paprika and cook for a couple of minutes.
Add the vodka shots, flambeau and cook for a few minutes to burn off the alcohol.
Return the sausage meat to the pan and add chicken stock and crème fraîche.
Meanwhile, add pasta to salted boiling water and cook until al dente, usually around 8-10 minutes.
Let the sauce reduce slightly, then add a little pasta water along with spinach, grated Parmesan and fresh basil.
Add the cooked pasta and stir in well. Check for seasoning and serve with extra Parmesan and black pepper.