Cook fussilloni pasta in pot until al dente, about 7-8 minutes.
Meanwhile, saute mushrooms and Spanish jamon in Tantillo Premier Extra Virgin Olive Oil. Add arrabiatta sauce, and let simmer about 5 minutes.
Add pasta when it is al dente, along with reserved pasta water.
Finally add chopped spinach and white onions.
Sprinkle pepper on top and a little cheese.