Casserole Pasta with Sausage, Cherry Tomatoes and Arugula

1 pound sweet Italian sausage, squeezed out from the casings

2 medium onions, finely chopped

8 cloves garlic, thinly sliced

1 pound dry gemelli pasta

1 pound cherry tomatoes (assorted colors), halved

3/4 teaspoon salt

4 cups baby arugula

3/4 cup Romano cheese, freshly shredded, plus additional for serving

1/4 teaspoon ground black pepper

1. Heat a Farberware 6.6 Qt. Casserole over medium heat. Add the sausage and onions and cook, breaking sausage into smaller pieces with a wooden spoon, until the onion is translucent and the sausage starts to brown, 15-17 minutes. Stir in the garlic and cook until it is tender and golden, 5-6 minutes.
2. Increase the heat to medium-high and add the pasta, cherry tomatoes, salt and 5 1/2 cups water. Cook, stirring very often, until the pasta is tender and the liquid is thickened, about 18-20 minutes. Remove from the heat and add the arugula, cheese and pepper, stirring until the arugula is wilted. Divide among 6 bowls and top with additional cheese if desired.