IN THE KIT
6 ozItalian sausage links (3)
6 ozorecchiette pasta shells
1 ozgarlic/onion blend
2 ozwhite wine
4 ozheavy cream
4 oztomato puree
1 ozItalian herbs
4 ozparmesan cheese
4 ozseasoned panko
1 ozgarlic butter
1 ozfresh basil
Salt & pepper
Kitchen Items Needed
Bring of water in a medium pot to boil with a pinch of salt;
Remove the sausage meat from casing, crumbling into small bowl;
Remove basil leaves from stem & finely chop;
Add pasta to boiling water, cooking for 5-7 minutes or until al dente – it should be just cooked with a bit of firmness. Strain, saving 1 cup of pasta water, put pasta back in pot. Set aside.
Melt garlic butter in large skillet over medium high heat. Add breadcrumb, toast for 1-2 minutes, moving the crumbs around the skillet until golden brown, watching carefully that it doesn’t burn. Remove from skillet, put in a bowl, wipe skillet clean & set aside.
Heat a small drizzle of oil in the same skillet over high heat. Add garlic/onion blend, cook for 15 seconds.
Add sausage meat, cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.
Add wine, cook for a further minute, scraping the bottom of the skillet to remove the golden bits.
Add remaining ingredients except spinach. Stir well, bring to simmer then turn stove down to low simmer gently for 2 minutes to bring all the flavours together.
Add pasta & spinach. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up.
Serve immediately, sprinkling toasted bread crumbs on top & garnished with remaining grated parmesan & fresh basil.