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Bring a large pot of water to a boil, salt it and cook the pasta ala dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a Dutch oven or a large, deep pan and fry the kielbasa for 3-4 minutes over medium heat until slightly crispy. Remove the sausage from the pot with a slotted spoon and set it aside.
Add the shallots and bell pepper to the same oil you cooked the sausage in, and saute for 3-4 minutes, stirring occasionally, until slightly softened.
Stir in the garlic, Italian seasoning mix and red chilli flakes and continue to cook for a minute.
Next, stir in the tomato paste, then add the chicken stock and crushed tomatoes. Bring to boil, lower the heat and simmer for 10 minutes.
Stir in the baby spinach and continue to simmer for 1-2 minutes until it wilts.
Add the kielbasa back to the pot, then stir in the cooked pasta. Add a splash of the reserved pasta water if it looks too thick.
Add the Parmesan and toss well. Season to taste and serve immediately with extra Parmesan on top if you like.
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