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Using a wooden spoon, brown the sausage in a large skillet over medium high heat until cooked through.
In a food processor, blend the tomatoes (quarter them first) along with the garlic cloves and 5 of the basil leaves, until smooth. Pour the sauce into the skillet with the sausage and let simmer on medium low while you cook the pasta. Add the spinach leaves in batches to wilt down. Taste it here. Throw in a pinch of salt if needed.
In the meantime, bring a large pot of salted water to a boil. Cook the pasta until just al dente, then transfer the pasta to the sauce, tossing to coat.
In a small skillet, melt the butter, then add the panko, Italian seasoning and a pinch of salt. Toast the mix until light golden brown, just a minute or two.
Nestle the mozzarella balls on top of the spaghetti, then evenly sprinkle the panko over the dish. Broil for about a minute (don’t leave it!), until the panko has darkened, and the cheese starts to gloss and soften. This seriously doesn’t take long at all because you don’t want the panko to burn. So just watch it with your eagle eye.
Garnish with the remaining basil and serve it up!
Serves 4.