Fettuccine with Italian Sausage and Arugula

The magic combination: easy to make and great tasting!

  • 6 Tbsp olive oil, divided
  • Salt and freshly ground pepper
  • 2 small onions, sliced
  • 1 fennel bulb, sliced thinnly
  • 2 large garlic cloves, chopped
  • 10 oz. Hot or sweet Italian sausage, (about 2-3 links) casings removed, cut into small rounds
  • 1 14-ounce can diced tomatoes in juice
  • 1 Tsp dried sage or Italian seasoning mix
  • 8 ounces gemelli or fettuccine
  • 6 cups baby arugula or spinach
  • 2 Tbl. fresh lemon juice
  • 1/2 cup grated Parmesan cheese
YIELD: 4 servings as a main course
CUISINE: Italian
  1. Heat oven to 425 degrees F.
  2. Toss onions, fennel, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Spread out into a single layer. Roast until vegetables and sausage are cooked through and a little browned about 25 minutes.
  3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still 7firm to bite. Drain pasta, reserving 3/4 cup cooking liquid.
  4. When ready, transfer cooked pasta and contents of sheet-pan to a large frying or saute pan. Add tomatoes with juices. Add sage. Add lemon zest. Add remaining 4 tablespoons of oil. Simmer until sauce thickens, stirring occasionally, about 5 minutes.
  5. Add the arugula. Toss over medium heat until sauce coats pasta, and arugula wilts. If the mixture looks dry, Add reserved cooking liquid by 1/4 cupfuls. Season with salt and pepper. Transfer to serving dishes; sprinkle with cheese and serve.