Pasta with sausage and arugula for a quick weeknight meal

Ingredients for Pasta with sausage and arugula

• 2 small red onions, sliced into 1.5 cm thick wedges

• 1 fennel bulb, sliced into 1.5 cm thick wedges

• 90 ml extra-virgin olive oil, divided

• kosher salt, freshly ground pepper

• 225 g hot or sweet Italian sausage, casings removed

• 280 g gemelli, casarecce, or other medium pasta

• 5 ml finely grated lemon zest

• 30 ml fresh lemon juice

• 180 g baby rocket

• finely grated parmesan, for serving

How to make Pasta with sausage and arugula

1. Preheat the oven to 220°C (fan 200°C).

2. Toss the onions, fennel, and 30 ml of oil on a rimmed baking tray; season with salt and pepper. Spread the mixture out into a single layer.

3. Pinch the sausage into small pieces and scatter them around the onions and fennel. Roast for 25–30 minutes, until the vegetables and sausage are cooked through and well browned.

4. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 250 ml of the pasta cooking liquid.

5. In a large bowl, combine the roasted vegetables, sausage, and pasta. Add the lemon zest, lemon juice, the remaining 60 ml of oil, and 60 ml of the reserved pasta cooking liquid. Toss to coat, adding more pasta cooking liquid if needed, until the sauce comes together and coats the pasta.

6. Fold in the arugula.

7. Divide the pasta among plates and top with grated Parmesan. Season with additional salt and pepper to taste.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.