Pasta with Sausage and Arugula

Ingredients

• 2 small red onions, sliced into ½"-thick wedges
• 1 fennel bulb, sliced into ½"-thick wedges
• 6 Tbsp. extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 8 oz. hot or sweet Italian sausage (about 2 links), casings removed
• 10 oz. gemelli, casarecce, or other medium pasta
• 1 tsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• 6 cups baby arugula
• Finely grated Parmesan (for serving)

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