Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain, reserving 1/3 cup cooking liquid.
Meanwhile, squeeze sausage mince from casings. Roll level tablespoons of mixture into balls. Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, turning for 5 to 6 minutes or until browned and cooked through.
Add cream and reserved cooking liquid. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until sauce thickens slightly. Add 1/2 cup parmesan. Stir until smooth and combined. Add pasta and spinach. Cook for 1 to 2 minutes or until spinach wilts and pasta is coated in sauce. Serve sprinkled with remaining parmesan.
