1. Start by heating the olive oil in a large skillet over medium heat. Add the chicken sausages and diced onion, cooking until the sausage is browned and the onion is tender.

2. Once the sausage and onion are cooked, stir in the salt, crushed red pepper (if using), and minced garlic. Cook for about a minute until the garlic becomes fragrant. Then, pour in the chicken broth, scraping the bottom of the pan to incorporate any flavorful browned bits.

3. Bring the broth to a boil and add the uncooked pasta. Stir frequently for about 10 minutes, or until the pasta is mostly tender but still has a bit of bite to it.

4. Stir the chopped zucchini into the skillet and continue cooking for an additional 3 minutes, or until the zucchini is tender and most of the broth has been absorbed.

5. Finally, stir in the lemon juice, 3 tablespoon of Parmesan cheese, and the halved grape tomatoes. Remove the skillet from the heat and top with the remaining Parmesan cheese and fresh chopped basil.