spicy vodka pasta with sausage, spinach and sundried tomatoes

i wish i could take credit for this wonderful delight, but i can't. denise (meagan's mom) makes this on the regular for her family and passed along the recipe. its crazy simple and tastes even better. i used flavored sausage from costco (smoked mozzarella, garlic and artichoke to be exact) but feel free to substitute any kind you like - chicken, turkey, reduced fat, regular.

ingredients:
1 lb whole wheat pasta - any shape you like
1 pound sausage links
1 bag fresh spinach
25 oz jar of arrabiata pasta sauce (it's spicy!)
15 oz jar of sundried tomato alfredo sauce
2 shallots, minced
2 garlic cloves, minced
2 teaspoons dried italian seasonings
1/4 cup sundried tomatoes, sliced into strips
red pepper flakes, to your liking
freshly grated parmesan
fresh basil for garnish
evoo
s&p

directions:
add evoo to large skillet. brown sausages about 4 minutes per side, until fully heated through. (i bought the kind that were already cooked, so i just needed to re-heat them. if you buy the ones haven't been cooked previously, add more cooking time.) in a large sauce pan, add evoo, garlic and shallots. cook for about 3 to 4 minutes. add both jars of pasta sauce, dried italian seasonings, red pepper flakes (if you want it more spicy) and s&p. keep heated over medium low heat. once sausages are done, chop into 1/4 inch slices and add to pasta sauce. next add sundried tomatoes and spinach and let it wilt into the sauce. season with more s&p if needed. meanwhile, bring a large pot of water to a rapid boil. add tablespoon of salt and cook pasta according to directions. to serve, put generous heaping of noodles on plate and top with pasta sauce. garnish with freshly grated parmesan and fresh basil. serve with warm toasty garlic bread and you have yourself a fantastic meal.

side note: meagan added sauteed mushrooms to her pasta sauce - but i don't dig on the shrooms so i left them out.