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Dinner Tonight: January 25, 2018 Chef Nate's Sausage Fusilli

Chef Nate's Sausage Fusilli


One person begins tapping or clapping a beat. The others try to follow along. When the leader stops, the last person to stop is out!


About 20% of the world's people live on less than $1.50/day. What can you buy with $1.50? What could we eat for $1.50 or less?

This recipe was provided to us by kid Chef Nate, who says it’s a quick, easy and delicious pasta dish. Chef Nate nominated this Sausage Fusilli as one of the back-to-school dinners that makes him smile on a busy weeknight!


  • 1 lb. of ground sausage meat
  • 1 pound of fusilli pasta
  • 2 TBSP butter
  • 1 TBSP olive oil
  • 1 clove garlic, minced
  • A dash of fennel seeds
  • 2 lemons
  • 8 oz white wine
  • Salt and pepper, to taste
  • Crushed red pepper, to taste
  • Parmesan cheese for serving (optional)


  1. Cook the fusilli in boiling water according to package directions.
  2. Combine the olive oil and butter in a large cast iron skillet.
  3. Melt butter over medium heat. Add garlic and sauté until golden brown.
  4. Add your sausage meat and fennel, and cook it until golden brown.
  5. Add the juice and zest of the lemon, stir, and after about 5 minutes, pour in the wine.
  6. Stir, reduce heat, cover, and let reduce by half.
  7. Drain the fusilli and add it into the sausage mixture. Stir until the pasta is well coated.
  8. Season with salt, pepper and crushed red pepper flakes.
  9. Serve with parmesan cheese and a lemon wedge.

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