Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large pan, heat oil and cook Keenan and Kennedy sausages through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to pan. Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
Add pasta to pan and mix together well. Sprinkle with cheese and serve immediately.