Roasted onions and fennel tossed with sausage, pasta, and peppery arugula in a light lemon oil.
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| prepPreheat oven to 425°F / 220°C | ||||||
| 2 small red onions, sliced into ½"-thick wedges | Toss onions, fennel & oil; season, scatter sausage | Roast 425°F / 220°C, 25–30 min until browned | Combine vegetables, sausage & pasta in bowl | Add lemon zest, juice & oil; toss with ¼ cup liquid | Toss in arugula; season with salt & pepper | Divide among plates; top with Parmesan |
| 1 fennel bulb, sliced into ½"-thick wedges | ||||||
| 2 Tbsp. extra-virgin olive oil (for roasting) | ||||||
| 8 oz. / 225 g hot or sweet Italian sausage (about 2 links), casings removed | ||||||
| 10 oz. / 280 g gemelli, casarecce, or other medium pasta | Cook pasta al dente; drain, reserve 1 cup liquid | |||||
| 1 tsp. finely grated lemon zest | ||||||
| 2 Tbsp. fresh lemon juice | ||||||
| 4 Tbsp. extra-virgin olive oil (remaining) | ||||||
| Kosher salt, freshly ground pepper | ||||||
| 6 cups baby arugula | ||||||
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