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Bring a large pot of salted water to a boil.
In the meantime, crumble the Italian sausage with a wooden spoon in a heated skillet over medium heat. Once browned through, add the onion and garlic and sauté for about five minutes, until the veggies soften. Then add the pureed tomatoes and let simmer for three minutes. Add the cream and simmer another 2 or 3 minutes. Now add the spinach in batches, letting it all wilt.
In the meantime, melt the butter in a small skillet and toast the Panko until golden brown. Transfer to a small bowl and stir in the fresh parmesan. (Or leave it separate if you want!)
In the meantime, you’ve been boiling the DeLallo shellbows until al dente, according to package directions. Transfer the cooked pasta to the creamy sauce and stir to combine. Season with a pinch of salt, to taste.
Serve family style, with toasted Panko/parmesan and fresh basil!
Serves 4-6.