Heat the olive oil in a large skillet over medium heat and add the crumbled Italian sausage. Cook for 6-8 minutes until browned.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.

In the same skillet, reduce heat to medium-low and add minced garlic and halved cherry tomatoes. Sauté for 3-4 minutes until tomatoes soften.

Add the drained pasta into the skillet with garlic and tomatoes. Stir in basil pesto, adjusting consistency with reserved pasta water as needed.

Remove from heat and mix in grated Parmesan cheese. Season with salt and pepper to taste, then serve.