Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the orecchiette pasta and cook it according to the package instructions, usually around 9-11 minutes, until al dente. Stir occasionally to prevent sticking, and reserve about a cup of the starchy pasta water before draining the pasta in a colander.

While the pasta cooks, heat a large skillet over medium heat and add a generous drizzle of olive oil. Once hot, add the Italian sausage, breaking it into bite-sized pieces with a spatula. Cook for about 5-7 minutes until the sausage is nicely browned and cooked through.

When the sausage is fully browned, stir in the minced garlic and sauté it for about 1 minute until fragrant. Next, add the halved cherry tomatoes to the skillet, cooking them for another 2-3 minutes until they start to soften and release their juices.

With the sausage and tomatoes ready, add the drained orecchiette directly into the skillet. Toss everything together, and gradually pour in the reserved pasta water, a little at a time, stirring to create a light, cohesive sauce.

Remove the skillet from heat and fold in the freshly chopped parsley. Taste and season with salt and black pepper to your liking. Serve warm, topped with a sprinkle of Parmesan cheese.