Heat the olive oil on a large skillet over medium heat, then add the sliced chicken sausage to crisp, about 5 minutes each side. remove the chicken sausage from the pan and set aside.
In the same pan, add the shallot and sauté, stirring frequently, for 4-5 minutes. add the minced garlic and cook for another minute, then mix in the salt, black pepper, basil, and oregano.
Stir for about 2 minutes, then add the tomato paste. stir to incorporate the tomato paste into the shallot and garlic mixture. continue stirring until it turns dark red and easily spreads, about 3 minutes.
Meanwhile, Boil a pot of water add the pasta to the pot of boiling water and cook 7-9 minutes, until al dente.
Pour the veggie broth and water into the pan with the tomato paste mixture and mix to combine. bring to a simmer, then pour in the coconut milk.
Mix well and bring back to a simmer, continuing to stir until the sauce is a uniform mixture. reduce heat to low.
