Preheat the oven to 190C/375F. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the sausage and cook for about 5 minutes, breaking up the sausage meat. Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.
Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
Remove from the oven and serve topped with fresh herbs and black pepper
Leftovers can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge..
Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout..
You can also cover and freeze this dish for up to 3 months. Defrost thoroughly before reheating as per above..
GLUTEN FREE MODIFICATIONS:
You can make the dish gluten free by swapping the pasta, sausages and stock cube for gluten free versions. Chorizo, tomato puree and tinned tomatoes are usually gluten free, but check your brand.Nutritional Information is per serving.