Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.

Remove the sausage from the pan, place in a bowl. Set aside.

While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.

Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.

Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.