Arugula is one of those rare salad greens we can also get down with hot, like when it’s tossed with pasta, piled on top of pizza, or scattered into stew. Be sure to keep a box of it in the fridge all winter long.
Recipe information
Yield
4 servings
Ingredients
2
1
6
8
10
1
2
6
Preparation
Step 1
Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 3
Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
Step 4
Divide pasta among plates and top with Parmesan. Season with more salt and pepper.
Leave a Review
Reviews (43)
Back to TopFantastic Recipe! this is exactly what I like for a weeknight dinner. It's wonderfully balanced with delicious flavors that come without a lot of ingredients. The recipe is quick and easy to make. definitely give it a try.
lteutsch
Nebraska
10/18/2018
Loved this recipe! I forgot to reserve the pasta water, but found it did not matter. Great flavor!
Maryclareh
MA
10/31/2018
This is delicious. Simple and full of favour. It will become a weekknight regular in our house. The kids loved it too.
genkii
Melbourne, Australia
11/5/2018
This recipe is going in my weekday rotation--love the flavors and it's delicious cold/at room temp. One note: by the time my veggies got nice and golden brown, the sausage dried out. I would advise against buying lean links for this recipe.
kirklandfan
Los Angeles
11/14/2018
I love fennel & sausage so this recipe caught my eye in last month's edition of bon app. I made a few adjustments. I browned the sausage in a dutch oven instead of roasting it. Added brussel sprouts to the roasting tray. Used a whole lemon's juice. Added anchovy paste to the lemon & olive oil mixture. I didn't add any pasta water to the sauce either. Between the fat of the sausage, lemon, and olive oil, everything was coated very nicely with the sauce. Also, my pasta cooked much faster than I anticipated and I didn't want the recipe to be overly moist. Overall it was really good. The lemon cut through all the fat and you tasted it right at the end of the bite. Only reason I gave this 4 instead of 5 stars is that it was good, but not overwhelmingly great. I think adding some roasted walnuts or pistachios would add a great crunch element. You also have the salt generously at the end or else the flavor you encounter at first can be kind of bland (but the end of the bite is great).
DarrahP
State College, PA
11/15/2018
Just made this last night. It was fantastic! The roasted fennel is amazing. And all on one baking sheet - it was so easy! This is going to be a regular dish for the amazing taste, ease of prep and clean up, and the quick cooking nature! Just lovely!
Anonymous
11/18/2018
Great flavor and even delicious as leftovers. Like many others, I used much more lemon juice than it called for and the flavor was great. Will make again!
Anonymous
South Carolina
12/5/2018