FENNEL SAUSAGE PASTA

INGREDIENTS

1 lb fennel sausage

2 smaller red onions, julienned into 1/2”-ish slices

2 fennel bulbs, julienned into 1/2”-ish slices

extra virgin olive oil

1 lb cavatappi pasta (or similar shape)

2 tsp lemon zest

2 tbsp lemon juice

5 oz arugula

Parmesan

salt & pepper, always

INSTRUCTIONS

Preheat oven to 425 degrees. Toss onions, fennel, and 2 tbsp oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Break the sausage into small bite-sized pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and browned, 25–30 minutes.

While your veggies and sausage cook, make the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, keeping 1 cup pasta cooking liquid (you’ll use this to make the sauce).

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

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