Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente, reserve about 1/2 cup of starchy cooking water just before draining.
Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan add sausage, brown and crumble 5 minutes. Then add chili pepper, garlic and toss 1-2 minutes. Add cherry tomatoes and cover the pan with a tight fitting lid to burst tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When skins start to burst crack softened tomatoes open with utensil. Reserve 1/2 cup of starchy water.