Bring a large pot of well-salted water to a boil. Cook the campanelle pasta according to package directions until al dente. Reserve 3/4 cup of the pasta water before draining.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Roll the sausage into small meatballs and add them to the skillet. Cook for about 8 minutes, rolling the meatballs occasionally to cook on all sides. Remove the meatballs from the pan. Add the sliced mushrooms and cook for 3-4 minutes, until lightly browned.

Reduce heat to medium and add the garlic. Sauté for 1 minute. Stir in the sun-dried tomatoes, chicken broth, red pepper flakes, thyme, oregano, and cream. Bring to a simmer, then cook for about 5 minutes, until thickened. Add the Parmesan cheese, cooked sausage, and spinach. Stir until the spinach is wilted.