Fusilli con Verdure – Daniel M. Hendricks
Fusilli con Verdure
Fusilli con Verdure


1In a deep frying pan or dutch oven, fry Italian sausage until fully cooked. Remove from pan and set aside.

2In a stock pot, begin boiling water for pasta.

3In the same frying pan or dutch oven as used above, sauté mushrooms, peppers (bell, jalapeño, Anaheim), onions, and 2 minced garlic cloves in olive oil until al dente. Add sliced spinach and continue to sauté spinach is tender (1 minute or two).

4Add the pasta to the boiling water in the stock pot and cook as directed on the package.

5Add the spaghetti sauce, remaining minced garlic, and Italian seasoning, and cooked Italian sausage to the vegetables in the frying pan/dutch oven and bring to a simmer. Stir the pasta and the sauce mixture occasionally.

6When the pasta is cooked as directed, drain water from stock pot. Serve pasta on plates and place a generous portion of the sauce mixture on top.

Alternatives Ideas:

  • If there is a vegetable that you do not like on this list, you could substitute with fresh zucchini or eggplant.
  • I like to put a light layer of shredded cheese on top of the noodles before spooning the sauce.
  • Serve with cheese or garlic bread

Fusilli con Verdure


June 3, 2016

This is one of our favorites when we’re in the mood for something a little more substantial than plain old spaghetti.

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 3 servings


10 oz. fusilli pasta (I often use whole grain)

20 oz. can spaghetti sauce (I like Hunt’s Classic Italian Garlic & Herb)

2/3 lb mild Italian sausage

1 yellow onion

2 tsp diced jalapeño pepper

1 cup red bell pepper, cut in 1-2″ strips

3 tbsp diced Anaheim peppers (or whatever you wish to substitute)

2 cups sliced mushrooms of your choice

1 cup spinach, sliced into small pieces

2 tbsp pure olive oil

5 garlic cloves, minced

3 Italian seasoning

Daniel M. Hendricks