Bring a pot of salted water to a boil for the pasta.

Add the sliced chicken sausages to a large skillet over medium heat. Brown one side for 4-5 minutes before flipping the sausages.

Once flipped, carefully add the olive oil, shallots, and tomatoes. Toss everything together and cook for 8-10 minutes, reducing to a low heat once the tomatoes begin to wrinkle and the shallots begin to caramelize.

Drop the pasta in the water once everything is in the skillet together. Cook for 7-8 minutes or until just shy of al dente. Be careful not to overcook chickpea pasta.

Transfer the cooked pasta to the skillet with 2-4 tablespoons of pasta water, added gradually. Remove from the heat and toss everything together. You can either stir in the parmesan or salt and pepper to taste, using the parmesan as a garnish in addition to fresh parsley.