Heat some olive oil in a nonstick frying pan and soften the shallots and garlic until they're fragrant. Take the sausage meat out to the casings* (see notes) and add it all to the pan. Pan fry until the shallots are golden and very sweet and the sausage meat is golden brown. This will only take about 8-10 minutes.

Add the thinly sliced peppers to the pan and cook for a further 2 minutes just to soften the peppers a little. Then pour in the tinned tomatoes and the cream. Bring everything up to a simmer and taste for seasoning and adjust as required.

Stir in the spinach and let it gently wilt in the heat of the sauce. Once it's wilted squeeze in the lemon juice and toss with the cooked pasta. Serve immediately. You can certainly top this with parmesan cheese (which I did for the final dish) but it's so good and does taste like a complete dinner without it.