Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions. While the pasta is cooking begin the sauce.
In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and pancetta. Remove to a paper towel-lined plate, set aside.
Add the onion, saute until translucent. Add the garlic and saute another minute.
Add the wine and fire-roasted tomatoes, simmer and reduce the liquid by half.
Lower the heat, stir in the cream, spinach, salt, pepper, crushed red peppers, Italian sausage, and pancetta. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
Season to taste with salt and pepper.
Drain the pasta, pour the sauce over and stir to coat evenly.