Pasta with Summer Squash, Spicy Sausage, and Goat Cheese

Pasta with Summer Squash, Spicy Sausage, and Goat Cheese
Serves 4

1 lb. penne or similar
extra-virgin olive oil
1lb. crumbled hot Italian sausage
3 medium shallots, fine chop
3 summer squash, medium dice
4 oz fresh goat cheese, crumbled
1 box baby arugula
Parmigiano

Add pasta to a large pot of boiling well-salted water and cook for about
10+ minutes or al dente. While the pasta is cooking, heat 1/2 tablespoon
oil in a sauté pan and cook the sausage, breaking it into small bits with
spatula until cooked through. Drain off the fat and reserve the sausage
in a bowl.
Heat the rest of the oil in the same pan and sauté the
shallots over medium heat until they are soft. Increase the heat to
medium high and add the squash, sautéing until the squash softens. I
tossed the sausage into the squash here and gave it a stir for a minute
over medium high heat.
Reserve 1/2 cup of the pasta water and drain the
pasta. Place the pasta, sausage, and squash in a large bowl together and
toss with a few tablespoons of the pasta water. Add the goat cheese and
parsley and toss.
Season to taste with salt and pepper. Garnish with grated cheese.