Orecchiette with Sausage and Arugula | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T

Ingredients

• 1 pound orecchiette pasta
• 1 tablespoon extra-virgin olive oil, plus more to serve
• 1 pound sweet or hot Italian sausage, casing removed
• 2 bunches scallions, sliced, white and green parts reserved separately
• 4 medium garlic cloves, chopped
• 2 teaspoons fennel seeds
• ¼ cup dry vermouth or white wine
• 1 teaspoon grated lemon zest
• 5 ounce container baby arugula, roughly chopped
• ​1½ ounces Parmesan cheese, finely grated (¾ cup), plus more to serve