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Cooking With Chef Hermann: Pasta with Sausage, Arugula and Fennel

Pasta with Sausage, Arugula and Fennel


  • 1 small red onion, thinly sliced
  • 1 fennel bulb thinly sliced
  • 6 TB Olive Oil, divided
  • 1 clove garlic, minced
  • 8 oz. sweet Italian sausage, bulk
  • 2 C Arugula
  • 10 oz. gemelli, casarecce or other medium sized pasta cooked al dente
  • ½ C pasta water reserved or broth
  • 2 TB lemon juice
  • Grated Parmesan
  • Salt and pepper


Heat 2 TB of Olive Oil and cook sausage until cooked through.  Add onion, fennel and garlic until brown. Add remaining olive oil, lemon and pasta and toss until warmed though.  Serve with grated Parmesan.