1. Slice 9-oz. fully-cooked sweet Italian chicken sausage into 1/4-inch thick slices.
2. In a very large high sided skillet, heat 2 Tbs. olive oil over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Add 4 cups low-sodium vegetable broth; 12 oz. orecchiette pasta; one 10.5-oz. package cherry tomatoes, halved; and 1 cup thinly sliced red onion. Bring mixture to a boil, then reduce heat and rapidly simmer, uncovered, until the water is absorbed and the pasta is just tender, stirring frequently, about 15 minutes. Stir in 1/4 cup torn fresh basil.
3. Serve topped with more basil and 1/4 cup grated Parmesan cheese.