Bring a large pot of water to a boil. Season the water with 1 tablespoon salt and add the pasta. Cook to package instructions or until al-dente, around 13 minutes. Once cooked, drain the pasta and set it aside.
Meanwhile, heat a separate saute pan over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering. Add the sausage and roughty crumble into bite-sized pieces. Cook, stirring occasionally, until the browned and cooked through. Around 8 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.
Drop the heat to medium. If necessary, add another 1 tablespoon olive oil to the pan used to cook the sausage. Add the shallots and garlic and cook, stirring often, until the shallots are soft and slightly caramelized, around 3 minutes. Add the zucchini and cook, stirring occasionally, until slightly softened, around 5 minutes.
Add the red pepper and sun-dried tomato. Cook, stirring and lifting any brown bits on the bottom of the pan. Add the spinach and water. Cover with a lid for 2 minutes to quickly wilt the greens, then cook, stirring, until incorporated, 1 minute.
Add the cooked pasta to the pot and stir to combine and warm the pasta. Add the basil and stir through. Serve immediately with chile oil, if using.