Creamy Sausage Fusilli with Lemon Arugula

Cook fusilli pasta according to package directions. Drain and set aside.

Heat 1 tablespoon of lemon-infused olive oil in a large skillet over medium-high heat.

Add the spicy Italian sausage to the skillet and use a spoon to break it into crumbles.

Cook the sausage until it's fully browned and slightly caramelized, about 8-10 minutes.

Pour the jar of alfredo sauce over the cooked sausage.

Add a splash of water to the empty sauce jar, shake it to get the remaining sauce, and pour it into the skillet.

Stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce come to a simmer.

Add the cooked fusilli pasta directly to the skillet with the sauce.

Toss the pasta and sauce together until the fusilli is evenly coated. Let it simmer for another minute for the flavors to meld.

While the pasta simmers, place the arugula in a separate bowl. Drizzle with the remaining tablespoon of lemon-infused olive oil and toss to coat.

Serve the creamy sausage pasta in bowls and top with a generous handful of the dressed arugula.