Bring a large pot of salted water to a boil. Cook pasta until al dente.
While pasta cooks, heat a large skillet over medium-high heat. Add oil and sauté onion until tender. Add garlic and cook for about 1 minute, or until fragrant.
Add sausage and cook until browned on both sides.
Add artichoke hearts, sun-dried tomatoes, lemon juice, salt, pepper, oregano, chili flakes, goat cheese, cooked pasta and a couple of ladles of pasta water. Stir to combine and heat through. Add arugula and toss.
Remove from heat, Garnish with lemon wedges, if desired. Serve.