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Orecchiette with Sausage and Arugula
A ragu of ground pork and wild fennel that we tasted in Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugula. Orecchiette, a coin-sized, saucer-shaped pasta, is ideal for catching flavorful bits of sausage, scallions and fennel seeds; if you can't find orecchiette, small shells and cavatelli work well, too.
pound orecchiette pasta
tablespoon extra-virgin olive oil, plus more to serve
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