Sausage and Veggie Penne - Gluten-Free, Paleo

1 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.
2 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.
3 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.
4 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. 
5 Add the cooked pasta and browned sausage to the pot and stir to combine and warm the pasta. Add the basil and stir through. Serve immediately with chile oil, if using.