Arugula Sausage and Fennel Pasta

This arugula sausage and fennel pasta combines hearty and fresh flavors for a delicious meal that you will crave again and again.

I love this pasta because it has the fresh yet peppery flavor of arugula. The arugula blends so nicely with sausage, fennel and onions. In addition, there’s no heavy sauce, which makes it feel lighter. If you are not an arugula fan, you could substitute spinach or even kale in this recipe.

Here’s what you’ll need:

• 2 small red onions, sliced into thick wedges
• 1 fennel bulb, sliced into thick wedges
• 6 T olive oil, divided
• 2 T fresh lemon juice
• 1 t finely grated lemon zest
• 6 c arugula (can substitute spinach or kale)
• 8 oz sweet (or hot) Italian sausage, casings removed
• 10 oz Gemelli, penne or rotini pasta
• salt and pepper to taste
• finely grated Parmesan cheese for serving

Preheat your oven to 425. Cut the fennel and onions into wedges that are about 1/2 thick. Toss them on a baking sheet with 2 T of the olive oil, making sure to fully coat each piece. Season with salt and pepper. I would say about 1/2 t salt and 1/4 t pepper.

Pinch sausage into bite sized pieces and scatter around onions and fennel. Roast for about 20 minutes or until sausage is cooked through. This should take about 25 minutes.

Meanwhile, cook the pasta in salted water. I can’t say this enough – liberally salt your pasta water. Cook according to “al dente” directions on the box. Drain the pasta, but save about a cup of the pasta water.

Combine the pasta, sausage and vegetables in a large bowl. Add the lemon juice, lemon zest, remaining 4 T olive oil and 1/4 c pasta water. Stir this all together combining everything thoroughly. If it seems dry, add the rest of the pasta water.

Finally, toss the arugula in with everything else and stir to combine. The arugula will start to wilt a little, which is what you want. Top with parmesan cheese.

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Arugula Sausage and Fennel Pasta

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Ingredients

• 2 small red onions, sliced into thick wedges
• 1 fennel bulb, sliced into thick wedges
• 6 T olive oil, divided
• 2 T fresh lemon juice
• 1 t finely grated lemon zest
• 6 c arugula (can substitute spinach or kale)
• 8 oz sweet (or hot) Italian sausage, casings removed
• 10 oz Gemelli, penne or rotini pasta
• salt and pepper to taste
• finely grated Parmesan cheese for serving

Instructions

1

Preheat your oven to 425.

2

Cut the fennel and onions into wedges that are about 1/2 thick.

3

Toss them on a baking sheet with 2 T of the olive oil, making sure to fully coat each piece.

4

Season with salt and pepper.

5

I would say about 1/2 t salt and 1/4 t pepper.

6

Pinch sausage into bite sized pieces and scatter around onions and fennel.

7

Roast for about 20 minutes or until sausage is cooked through.

8

This should take about 25 minutes.

9

Meanwhile, cook the pasta in salted water. I can't say this enough - liberally salt your pasta water.

10

Cook according to "al dente" directions on the box.

11

Drain the pasta, but save about a cup of the pasta water.

12

Combine the pasta, sausage and vegetables in a large bowl.

13

Add the lemon juice, lemon zest, remaining 4 T olive oil and 1/4 c pasta water.

14

Stir this all together combining everything thoroughly. If it seems dry, add the rest of the pasta water.

15

Finally, toss the arugula in with everything else and stir to combine.

16

The arugula will start to wilt a little, which is what you want.

17

Top with parmesan cheese.