Rigatoni with Arugula, Italian Sausage and Lemon

Let’s discuss this embarrassingly simple dinner.

Also! We’re officially starting the summer, which means I’m scaling back a bit. (I hate when bloggers do this, yet here I go.) I’m only going to include the finished photos in the blog posts. The how-to is always in the videos, and I’ll always include that link here, too. But for sanity’s sake, we’re going easy for a while. AND, on top of that, it’s less for you to scroll through. Most of you just want the recipe, so this will be the fast-track to that part of the post. See, we’re all happy.

Don’t worry, Friday Flotsams will remain the same and I’ll continue to bore the crud out of you. You know I won’t let you down.

But for today, here’s a wildly simple rigatoni with sausage, arugula and lemon! You’ll boil the rigatoni while browning sausage. You’ll violently toss in some frozen peas to warm them through. You in so far?

You’ll add the pasta to the skillet, along with a few ladles of pasta water, arugula to wilt, a hit of fresh lemon (juice and zest!), a shower of fresh parmesan and a pinch of crushed red pepper if you’re feeling it.

It’s really really good. Classic in that hearty way, but simple enough to whip up last second. And a bit of green which makes it a salad. Don’t tell anyone I said that.

You’ll need this like yesterday.

Rigatoni with Arugula, Italian Sausage and Lemon
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  • 1 pound rigatoni
  • 1 pound Italian sausage
  • 1 cup frozen peas
  • 5 oz baby arugula
  • 1 lemon for the zest and juice
  • Freshly grated parmesan cheese, for garnish
  • Crushed red pepper flakes, for garnish
  • Reserved pasta water
  • Coarse salt


  1. In a medium skillet, cook the Italian sausage until cooked through and brown all over, about five minutes. Add the peas and cook until they warm through and pop in color.
  2. In the meantime, bring a large pot of salted water to a boil. Add the rigatoni, and cook until al dente, according to package directions. Transfer the pasta over to the skillet using a sieve, ladling in a cup of pasta water to create a thin sauce. Add the arugula and toss to wilt.
  3. Off the heat, add in the lemon zest, along with the juice. Toss this together and taste it. Need any salt? Get it just right. Garnish with freshly grated parmesan and crushed red pepper for a little heat, if you want! Get it on that table pronto.
  4. Serves four.

Summer recipes coming your waaaaay!

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One Response to Rigatoni with Arugula, Italian Sausage and Lemon

  1. Peekiesmom May 28, 2024 at 8:04 pm #
    So, no “let us peepeth”? 😢

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