Heat the olive oil over medium-high heat in a large skillet (cast iron or stainless steel). Brown the Italian sausage first, then add Prosciutto towards the end of browning the sausage (about 3-4 minutes). Once cooked, remove both to a paper towel-lined plate, set aside.
Add the onion, saute until translucent. Next add the garlic and saute another minute, until fragrant. Now add spinach and cook until wilted. Season with salt and pepper.
Pour in the wine and cook the alcohol off slightly, about 2 minutes. Now add fire-roasted tomatoes. Lower the heat, stir in the heavy cream.
Add the Parmesan cheese and simmer just a bit, until the sauce has thickened slightly.
Next add cooked Prosciutto and Italian sausage. Simmer a bit again, to heat them up.
Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions.
Drain the pasta and add it into the pan. Stir well to coat. Add chopped parsley.
Serve with extra Parmesan on top.