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Bring a large pot of water to a boil over high heat to cook pasta.
Meanwhile, add oil to coat a large saute pan and heat until hot. Add in sausage and brown, breaking up with the back of your spoon.
Toss in shallots and garlic and cook until softened and translucent.
Add chiles and tomato paste and cook until tomato paste begins to darken in color, about 2-3 minutes.
Deglaze with wine and let reduce slightly. Turn heat to low.
Season boiling water heavily with salt. Drop in pasta and cook until just under al dente.
While pasta cooks, finish the sauce. Add in goat cheese, along with a few splashes of pasta water to help melt the cheese into the sauce.
Stir in cream and season with salt and pepper. Turn heat to low as pasta finishes.
Drain pasta and add to pan with sauce. Stir in cheese, along with splashes of pasta water to create a creamy, emulsified sauce. Fold in peas.
Serve garnished with more grated cheese, a drizzle of EVOO and more black pepper, if desired.