Cook the pasta al dente according to the package directions.
While pasta cooks heat oil in a large skillet over medium-high heat. Add sausage and break up with a spatula or wooden spoon. Cook 4-5 minutes until browned. Drain on a paper towel lined plate, set aside.
Reduce the heat to medium. Add the shallot and red bell pepper, lightly salt. Sauté for 2-3 minutes, stirring occasionally. Mix in garlic, cook 1 minute.
Slowly add chicken stock to skillet, scrape bits from the bottom of pan.
Add spinach to the skillet. Cook until slightly wilted down, approximately 2 minutes. Add the sausage back into the pan.
Pour half and half into spinach mix. Stir in grated Parmesan cheese. Season with red pepper flake.
Drain pasta and add to creamy spinach mixture, toss to coat evenly. Serve immediately.