IN THE KIT
6 ozsweet Italian sausage
6 ozfusilli pasta
1 ozgarlic/shallot blend
1 ozwhite wine Dijon mustard blend
2 ozheavy cream
1 ozfresh basil
4 ozparmesan cheese
4 ozseasoned panko
1 ozgarlic butter
1 ozfresh parsley
1 ozchili flakes
Salt & pepper
Kitchen Items Needed
Bring pot with salted water to a boil;
Remove leaves from stems & roughly chop parsley;
Remove leaves from stems & roughly chop basil;
Remove sausage out of casing & crumble onto a plate.
Add pasta to boiling water & cook until el dente, about 8 -10 minutes. Drain & set aside.
In a medium skillet, melt garlic butter over medium heat. Add panko & toast by moving the panko around with a spatula, until golden brown, being careful to not let burn.
Add sausage & the garlic/shallot blend to large skillet. Sauté over medium-high heat for 8-10 minutes or until it's cooked through & nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some in.
Reduce the heat to medium & stir in white wine/Dijon blend & cook until reduced by half (about 1-2 minutes). Add cream & ½ parmesan, further cooking for 2-3 minutes.
Add in the spinach, basil. Toss until the spinach has wilted.
Add in the drained pasta to sauce base & toss again. Season with salt & pepper as needed. Sprinkle panko, remaining parmesan, chili flakes – as much as you like – & parsley to serve.