Start by boiling the water for the pasta. Then on a pan pour some extra virgin olive oil and sliced onion and fry for a couple of minutes until the onion becomes gold. Add the sliced mushroom, don't slice them too thin, you want texture, and cook it for 5 minutes. You don't want to fry them for too long otherwise there will have no texture. Now add the soppressata (spicy or not depending on whether you like it spicy or not) sliced thick and broken into smaller pieces and fry for a couple of minutes.
Then add spinach a cook for about 2 minutes, again, we want to be able to taste the spinach. Don't over do them. Once they are cooked add the white wine, let the alcohol evaporate, and add the cream. Depending on how we like the sauce, more or less creamy, we can choose the cream. In the photograph I used the single cream, about 150 ml and cook for another 3 minutes. Once the sauce is ready, put aside.
Meanwhile, when the water boils add some rock salt and the pasta. Follow the cooking time on the bag but a couple of minute before the pasta should be ready, taste it and when is about a minute away from being al dente, drain the water leaving some and transfer it in the pan with the sauce. Toss until the pasta becomes covered by the sauce and then serve.
Suggested wine for pasta mushrooms, spinach and soppressata is Foxi
, a sparkling white wine.