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Heat 1 Tbs. oil in a large skillet over medium high. Add the sliced chicken sausages and sear on both sides until browned and charred in places, about five minutes total. Remove the sausages from the pan and set aside.
To the pan, add another Tbs. of oil, along with the zucchini. Season with salt and let the zucchini cook until you get nice browning here and there. Add the onions and garlic, another pinch of salt and let the veggies cook another three minutes, until they start to wilt and brown. Add the diced tomatoes and stock, letting it simmer a few minutes while the pasta cooks.
In the meantime, bring a large pot of salted water to a boil. Cook the pasta until it’s shy of al dente, still toothy. Using a sieve, transfer the pasta to the skillet, along with ¼ cup of grated parmesan. Stir it all together, bring the heat to low, cover with a lid and let it finish cooking and thickening. Taste it here. Need another pinch of salt? Get it good. Even some fresh lemon juice would be divine!
Give it another stir and garnish with more parmesan and parsley. A drizzle of good olive oil would be a good idea here, too.
Serves 4-6.