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Start by bringing a large pot of salted water to a boil for the pasta.
Meanwhile, sauté the chorizo over medium-high heat in a large skillet, (10"), breaking up the sausage into small bits with a utensil.
When the chorizo is done, remove it from the pan and set it aside. Keep about 2 tbsp of the sausage grease in the pan to cook the onion, and remove any excess.
Add the onion and garlic to the pan and cook until softened, 3-4 minutes.
Next, add the smoked paprika, thyme, and white wine, and simmer briefly. Then add the chicken broth and tomato paste.
Stir until the tomato paste is completely incorporated then add the heavy cream. Simmer the sauce over low heat while you cook the pasta.
When the pasta is almost done, add the chorizo back to the tomato cream sauce. Then add the spinach and stir to combine until just wilted, 1-2 minutes.
Drain the pasta and add it to the chorizo tomato sauce. Season to taste with sea salt and pepper before serving it with the parmesan cheese.