-
in a large, deep skillet, heat 2 tablespoons of the olive oil.
-
add the squash, season lightly with salt, and cook over high heat, stirring, until tender and lightly browned, about 8 minutes.
-
using a slotted spoon, transfer the squash to a plate.
-
add the remaining 1 tablespoon of olive oil to the skillet.
-
add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through.
-
return the squash to the skillet.
-
meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
-
drain the pasta, reserving 1 cup of the cooking water.
-
add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes.
-
transfer the pasta to a bowl, sprinkle with the parsley, and serve right away.