Spray a large skillet with cooking spray. Cook the sausages for about four minutes until they are browned. Remove from the pan and set aside.
Add 1 tablespoon of olive oil to the pan and then the onion, peppers, and garlic. Season with salt and pepper. Cook for 4 to 5 minutes until the vegetables are tender.
Add the white wine and deglaze the pan for about 30 seconds. Add the chicken stock and noodles and cover. Bring to a boil and then reduce to a simmer and cook for 14 minutes. With two minutes left in the cooking time, slice the sausages and add them back to the pan. Stir in the heavy cream. Add in the spinach and allow to wilt.
Remove the pan from the heat and add the parsley, tomatoes, and parmesan cheese. Enjoy immediately!