Heat a tablespoon of olive oil in a large, deep sided, 10-inch skillet over medium heat.

Add in the sliced sausages and cook until the edges are golden brown. Transfer to a bowl and set off to the side.

To the pan, add the shallot and garlic, stir and cook until just softened, about 1 to 2 minutes.

Add in the pasta and all of the broth. Scrape up any brown pieces on the bottom of the pan before covering and increasing the heat to high and bring to a boil. Once at a boil, uncover and reduce the heat to medium-medium high. Cook for about 10-12 minutes or until the pasta is al dente and the broth has reduced but is not fully absorbed (this makes the sauce).

Reduce heat to low, add in the spinach, peas and Parmesan. Stir until the the spinach has wilted. Add in a few splashes of heavy cream before adding the sausages back in and seasoning to taste with salt and pepper.

Stir and serve into bowls with extra Parmesan cheese over top.