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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasta with Sausage and Arugula Recipe

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This recipe for Pasta with Sausage and Arugula is from Favorite Recipes from, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small red onions, sliced into 1/2”-thick wedges

1 fennel bulb, sliced into 1/2”-thick wedges

6 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

8 oz. hot or mild Italian sausage, casings removed if necessary

1 box medium pasta

1 tsp. finely grated lemon zest

2 Tbsp. fresh lemon juice

6 cups baby arugula

Finely grated Parmesan (for serving)
Directions:
Directions:

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 sausages are cooked through and well browned, 25-30 minutes.

2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

3. Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 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.

4. Divide pasta among plates and top with Parmesan. Season with more salt and pepper if desired.

 

 

 

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