Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt — it should taste pleasantly salty. Add the pasta and cook, stirring occasionally, until al dente according to package directions. Pull it slightly before fully done.

Drain the pasta and return it to the pot. Add 2 tablespoons olive oil, toss to coat, cover to keep warm, and set aside.

While the pasta cooks, slice the sausage crosswise into large coin shapes using one confident motion with a sharp non-serrated chef's knife. Avoid sawing back and forth.

Heat a large 12-inch skillet over medium-high heat. When the pan is hot, add 1 to 2 teaspoons of oil to coat the bottom. Add the sausage coins one at a time with space between each piece.

Sear the sausage undisturbed for 3 to 4 minutes until the bottoms are deeply golden brown. Flip each piece with tongs.

Sear the second side for 2 to 3 minutes until browned.

Add 1 cup beef broth, stir together, cover, and reduce heat to medium. Cook for 5 minutes.

Meanwhile, slice the squash lengthwise then dice into half rounds. Halve the cherry tomatoes. Chop the basil and add half of it to the reserved pasta.

Stir the squash, cherry tomatoes, and remaining basil into the pan with the sausage. Increase heat to high and bring to a boil. Once boiling, cover, reduce heat to medium, and cook for 5 minutes. Tomatoes should be soft and beginning to burst.

Remove the lid, add 1/2 cup chopped green onions, and turn off the heat.

Serve in shallow pasta bowls by spooning the sausage and vegetable mixture over the pasta with plenty of broth. Garnish with fresh basil and Parmesan if desired.