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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Pasta with Sausage and Arugula Recipe

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This recipe for Pasta with Sausage and Arugula is from Family Favorite Recipes, 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 ½ inch-thick wedges
1 fennel bulb, sliced into ½ inch thick wedges
6 tbs extra virgin olive oil, divided
Kosher salt, freshly ground black pepper to taste
8 ounces hot or sweet Italian sausage (about two links), casings removed
10 ounces gemelli, or other medium pasta
1 tsp fresh lemon juice
6 cups arugula
Finely grated Parmesan Cheese (for serving)
Directions:
Directions:
Preheat oven to 425º

Toss onions, fennel, and 2 tbs 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.

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

Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 tbs 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.

Divide pasta among plates and top with Parmesan. Season with more salt and pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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