It’s easy to justify a pre-Thanksgiving pasta dinner when it feels like a salad, and this recipe does just that. Crumble up bits of spicy Italian sausage and roast them with sliced red onion and fennel: the sausage bits get nice and crispy and help season the vegetables as they cook. Then toss the whole thing with some gemelli, lemon, and lots of baby arugula, and dinner is served. Pro tip: Keep a box of arugula in the fridge all winter long. You can throw a big handful of greens into a stew or pasta or pile it on top of homemade pizzas—it’s one of those rare salad greens we can also get down with when hot.