Bring a pot of salted water to a boil. Add pasta and cook until al dente per package directions. Drain, return to pot, stir in 2 tbsp olive oil, cover, and set aside.

Slice Italian sausage links crosswise into coin shapes using a sharp non-serrated knife in one confident motion. Alternatively, crumble bulk sausage directly into the pan.

Heat a large 12-inch skillet over medium-high heat. Add 1 to 2 tsp oil. Place sausage coins in the pan with space between each piece. Sear for 3 to 4 minutes until deeply golden on the bottom. Flip and sear the other side for 2 to 3 minutes.

Add 1 cup beef broth, stir, cover, and reduce heat to medium. Cook for 5 minutes. Meanwhile dice the squash and prep the tomatoes.

Add squash, cherry tomatoes, and half the basil to the skillet. Increase heat to high and bring to a boil. Cover, reduce to medium, and cook for 5 minutes until squash is tender and tomatoes begin to burst.

Remove lid and stir in green onions. Turn off heat. Stir remaining basil into the reserved pasta. Spoon sausage and vegetable mixture over pasta in shallow bowls with plenty of broth. Garnish with fresh basil and Parmesan if desired.