Bring a large pot of water to a boil. As you wait for the water to boil, begin the sauce.

Heat the olive oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, for 15–20 minutes or until it’s very well-browned. Transfer to a bowl.

Add another teaspoon of olive oil to the pot, if needed, and turn the heat to medium. Add the shallot and cook for 5 minutes until it just begins to soften. Add the garlic and cook for 1 minute until fragrant.

Melt the butter into the garlic, if using. Return the sausage to the pot and toss to coat. Return the heat to medium-high. As soon as the sausage begins to sizzle, pour in the white wine and bring it to a boil. Boil for 3-5 minutes.

Add the water to the pot and return to a boil. Taste and season with salt and pepper. Reduce heat and simmer for 20–25 minutes until reduced by at least half.

Add a generous amount of salt to the boiling water along with the pasta. Cook until al dente. Remove 1 cup of pasta water from the pot and drain the pasta. Set aside.

Add half the pasta cooking water, the lemon juice, and the cream to the sauce. Bring to a boil and then reduce heat to medium. Stir in the Dijon mustard. Rapid simmer for 5–7 minutes until it begins to thicken. Once thickened, reduce heat to low.

Sprinkle the grated parmesan over the sauce and whisk vigorously until completely combined. Taste and season to your preferences.

Add the arugula, fresh parsley, and pasta to the sauce. Toss to coat until the pasta is warmed through and the arugula is just wilted. Add more of the pasta cooking water, as needed, to loosen up the sauce. Turn off the heat.

Place a few pinches of fresh arugula on each plate and drizzle them with just a touch of extra virgin olive oil. Pile the cooked pasta on top and finish with more parsley and grated parmesan, if you like. Enjoy!