Fill a large pot with water and add salt. Bring to a boil, then add 8 ounces of penne or fusilli pasta. Cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 sliced chicken sausages and cook for 5-7 minutes until browned and cooked through.

Add 2 cloves of minced garlic to the skillet and sauté for about 1 minute until fragrant.

Toss in 2 medium sliced zucchinis and stir-fry for 4-5 minutes until softened but still crunchy.

Stir in 2 cups of halved cherry tomatoes, 1 teaspoon of dried Italian seasoning, salt, and pepper. Cook for another 3 minutes.

Reduce heat to low, and fold in the cooked pasta gently, tossing for about 2 minutes until coated with the sauces.

Sprinkle ¼ cup of grated Parmesan cheese over the mixture and toss until melted and creamy.

Serve warm, garnished with fresh basil leaves.