Heat your grill to medium heat. Place the garlic cloves in a piece of foil with a small drizzle of olive oil and season with salt and pepper. Place the foil pouch on the grill and allow it to stay on the grill while you cook the other ingredients.

Place the peppers on the grill. Cook for about 10 minutes per side until you get nice grill marks. Remove from the grill and place in a large bowl, loosely covered.

Place the rings of onions on the grill. Cook for about 3 minutes per side. Remove from the grill and place in the bowl with the peppers. Set aside.

Place the basil sprigs and lemon halves on the grill. Cook for about 3–5 minutes per side, then remove and set aside.

Grill the sausage links until cooked, flipping onto all sides. This should take about 15–20 minutes total. Remove from the grill and slice into coins. Add them to a large mixing bowl. Turn off the heat and remove the foil pouch of garlic from the grill.

At the same time as you start cooking the sausage, boil the cavatelle for 15–20 minutes. Drain and add to the same mixing bowl with the sausage. Cover both with olive oil and toss to coat and prevent the pasta from sticking.

Uncover the bowl with the onions and peppers, and cut the vegetables into bite-size pieces. Finely chop the grilled basil. Remove the garlic from the foil pouch and use the side of your knife to crush it into a paste. Add the onions, peppers, basil, and garlic to the bowl with the other ingredients. Squeeze the grilled lemons over the top and toss everything to combine. Season to taste with salt and pepper.

Serve topped with fresh chopped parsley (optional).