Bring a large pot of salted water to a boil. Cook the pasta according to the packet instructions until al dente. Reserve ¼ cup cooking liquid and drain pasta.

Meanwhile, heat oil in a large skillet over medium-high heat. Add the shallot and cook until soft, 6-8 minutes. Stir in the garlic and cook for 1 minute more, stirring frequently to prevent burning. Add the sausage and break apart using a wooden spoon until browned, 6-8 minutes. Season with salt and pepper to taste (I used ~½ tsp kosher salt as sausage can already be salty).

Add the harissa paste, tomato paste, and 1 tbsp vegetable broth. Stir well and cook for 2-3 minutes until tomato paste has darkened in color. Deglaze pan with remaining chicken brown and coconut milk. Simmer for a few minutes until thickened. Season to taste then remove from heat. Add pasta and stir well using tongs to fully coat pasta in sauce. Add pasta water if needed to achieve a glossy texture.

Serve with fresh parsley and parmesan (optional).