Pasta with Sausage and Rocket

Ingredients for Pasta with Sausage and Rocket

• 2 small red onions, sliced into 1/2"-thick wedges

• 1 fennel bulb, sliced into 1/2"-thick wedges

• 6 tablespoons extra-virgin olive oil, divided

• Kosher salt, freshly ground pepper

• 230g hot or sweet Italian sausage (about 2 links), casings removed

• 275g gemelli, casarecce, or other medium pasta

• 1 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 6 cups baby rocket

• Finely grated Parmesan (for serving)

Preheat oven to 218°C. Toss onions, fennel, and 2 tablespoons 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 240ml pasta cooking liquid.

Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 60ml oil, and 60ml reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in rocket.

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

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.