Fusilli with Sausage & Spinach

fresh ingredients


  • 6 oz
    sweet Italian sausage
  • 6 oz
    fusilli pasta
  • 1 oz
    garlic/shallot blend
  • 1 oz
    white wine Dijon mustard blend
  • 6 oz
  • 2 oz
    heavy cream
  • 1 oz
    fresh basil
  • 4 oz
    parmesan cheese
  • 4 oz
    seasoned panko
  • 1 oz
    garlic butter
  • 1 oz
    fresh parsley
  • 1 oz
    chili flakes

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium pot 


Wooden spoon 

Large skillet 

Small skillet 



cook along



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.

1Cook Pasta

Add pasta to boiling water & cook until el dente, about 8 -10 minutes. Drain & set aside. 

2Toast Panko

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. 

3Prepare Base

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. 

4Make Sauce

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. 

5Finish the Dish & Serve

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.