Prep all your ingredients. Dice tomatoes, finely chop the shallots, herbs, chili, olives and garlic.
Heat a 10 or 12" pan on medium high heat, add the oil. Remove the casing from the sausage and put in the hot pan. Use a spatula to break into smaller pieces, once the sausage start browning add the shallots, onions, garlic and chili. Cook for 1 minute and add the olives and 1 1/2 cups of diced tomatoes.
Add the penne pasta in the pan, add the water and salt. Simmer on low-medium heat and keep stirring to prevent it from sticking, after about 7 minutes when the pasta is al dente close the heat and stir in the reserved 1/2 cup of tomatoes, parmesan cheese, and herbs. Enjoy!
I use gluten free pasta, which can be tricky because you need to know which gluten free pasta brand doesn't have too much starch in it when you boil it. If you want to be sure not to get a starchy mess then pre-boil your gluten free pasta and then finish the last 5 minutes in the pan with the rest of the ingredients.