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Dinner Tonight: October 1, 2020 Chef Nate's Sausage Fusilli

Chef Nate's Sausage Fusilli


The leader says either "Cat" or "Cow." The others "meow" or "moo." Keep going faster and faster until somebody slips up!


Are there lessons you have learned that you could share with those younger than you?

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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