INGREDIENTS
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1 pound mezzi rigatoni pasta
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2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
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1 pound spicy Italian sausage, casing removed
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1 pound butternut squash, peeled and cut into 1/3 inch pieces
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1 1/2 cups water
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1/4 teaspoon kosher salt
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1 cup freshly grated Parmesan cheese, divided
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2 cups roughly chopped baby arugula