Cook orecchiette according to manufacturer's directions in a pot of boiling, salted water.

Drain pasta, reserving 3/4 cup of pasta water.

Meanwhile, in large skillet, heat 1 tablespoon olive oil over medium-high heat.

Add sausage and cook through for approximately 8-10 minutes.

Transfer sausage to a bowl and set aside.

Add 2 tablespoons of olive oil and tomatoes and crushed red pepper.

Cook over medium-high heat for about 5 minutes until tomatoes are soft enough to easily burst. Burst all of the tomatoes with a wooden spoon.

Add the reserved pasta water and cook for another 5 minutes until most of liquid is reduced.

Add pasta and sausage to skillet and remaining tablespoon of olive oil. Stir for another couple minutes until pasta is evenly coated.

Remove from heat and top with cheese.