Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes (or according to package instructions). Drain, and set aside.
Add the olive oil to a large, deep, nonstick skillet. Use your hands to break up the Italian sausage into small crumbles and sprinkle them evenly inside the skillet. Turn up the heat to medium-high and cook, stirring occasionally, until browned all over, about 10 minutes.
Add the garlic to the skillet, then add as much fresh spinach as will fit. Stir the spinach into the sausage mixture, adding more spinach as it wilts & creates more room. Continue until all the spinach has been added and wilted.
Next, add the fire roasted tomatoes, wine, sun dried tomatoes, bell peppers, and olives. Stir, and let simmer for about 5 minutes to let the flavors meld.
Add the pasta, fresh basil, salt, and pepper and stir to combine. Cook for just a minute or so to warm the pasta, then turn off the heat. Spoon the pasta into bowls, drizzle with hot sauce, sprinkle with parmesan cheese, and enjoy!