Place a large saucepan over medium-high heat. When hot, add sausage and cook, breaking up any large pieces, until well browned; use a slotted spoon to remove sausage to a bowl and set aside. Remove all but 1 tablespoon of fat from the skillet (or add cooking oil to make 1 tablespoon if sausage doesn’t render fat), reduce heat to medium, and add onion, celery, and garlic. Cook, stirring occasionally, until very soft; do not brown.

Make a well in the center and add tomato paste; cook, stirring the tomato paste, until slightly caramelized and very fragrant, 2-3 minutes. Stir the pan through, add the wine, and cook, scraping up any tasty browned bits from the bottom, until most of the wine has evaporated.

Meanwhile, hand-shred the tomatoes, discarding any skin or tough cores. Add to the saucepan along with juices and combine. Stir in cooked sausage and beans and heat through; add Italian seasoning, cheese, a splash of half & half, and salt, pepper, and red pepper flakes to taste.

Meanwhile, have pasta boiling in well-salted water; when pasta is short of al dente (still fairly firm in the center) use a slotted spoon or skimmer to transfer pasta directly to saucepan, adding some of the pasta cooking water and more half & half as needed to make the dish saucy. Stir in spinach and cook until wilted; taste and adjust seasoning. Cover, reduce heat to low, and cook, stirring occasionally, until pasta is done and flavors are melded. Garnish with green onions and serve hot, passing Parmesan cheese and hot pepper flakes at the table.