Cook half the duck fat over medium heat in a large saucepan and brown the sausages for about 10 minutes, turning several times. Set aside and keep warm in an oven preheated to 250° F (120° C).
Bring a pot of salted water to a boil and cook the pasta according to the package directions until the pasta is al dente.
In the meantime, add the rest of the duck fat and oil to the saucepan and sauté the rapini for about 3 minutes, stirring often.
Add the sliced onion, sun-dried tomatoes and garlic. Season to taste with salt and pepper and cook for about 3 minutes, stirring constantly. Take the pan from the heat and let rest. Slice the sausages and add to the rapini mixture and mix well.
Drain the pasta and place in a casserole dish. Place the rapini and sausage mixture on top of the pasta. Sprinkle the lemon juice on top and add a little olive oil. Mix well and serve immediately with an arugula and parmesan salad.
Recipe developed by Nicolas Vallée, professional chef
