In a large skillet, heat 2 tablespoons of olive oil over medium heat. Crumble the Italian sausage into the skillet and cook for 6-8 minutes, stirring occasionally until browned and cooked through, with no pink remaining.

While the sausage is cooking, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package directions until al dente, about 8-10 minutes.

In the same skillet with the sausage, lower the heat slightly and add 4 minced garlic cloves and 1 pint of halved cherry tomatoes. Cook for 3-4 minutes, stirring frequently until the tomatoes soften and start to burst.

Add the drained pasta and 1 cup of fresh basil pesto to the skillet. Toss everything together, using a splash of the reserved pasta water for a silky sauce.

Remove the skillet from the heat and sprinkle generously with grated Parmesan cheese, seasoning with salt and pepper to taste. Serve hot, garnished with fresh basil or pine nuts if desired.