Preheat the oven to 160°C (fan), 180°C (normal) and gas mark 4.
Firstly, carefully cut the sausages in half lengthways. Pour a glug of oil into a large frying pan, and, on a medium heat, fry the sausages on both sides so that they’re brown but not burned. Put them in a bowl to one side. Reduce the heat to low-medium heat and add a little more oil if necessary. After a minute, add the chopped onions and cook gently for 10 minutes. Then the garlic, stir well and cook for a further 2 minutes. Next the chopped chilli and tomato purée, stir in well and cook for a minute. Then add the wine and chicken stock, ramp up the heat and boil for a couple of minutes. Have a little taste to check that the alcohol has burned off, then turn off the heat, add the couscous, tomatoes, cannellini beans, chilli flakes (if using) and sausages back in and stir well. Season to taste. Transfer to an oven proof dish and put into the oven for 30 minutes.
When you remove from the oven, carefully stir in the spinach leaves and serve.
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