Boil the pasta in salted water until al dente.
Wipe the pan clean and reheat.
Slit the sausage casing and press out the meat. Discard the casing.
Crumble the sausage meat into the hot pan and cook over medium-high heat until nicely browned.
No need to add oil; the sausage meat will render its own fat.
While the sausage meat browns, mince the garlic and finely chop the basil leaves.
When the sausage meat has browned, you have two options. You can throw out the melted fat and pour in about three tablespoonfuls of olive oil. Or, you can just leave the sausage and fat as is.
Add the garlic to the pan. Stir and cook just until fragrant, about thirty seconds.
Add the chopped basil and stir.
Throw in the cooked pasta and toss well. Taste and add salt, as needed.
Pour in the yogurt and stir.
Add the Parmesan cheese now, if using.
Serve the pasta with crumbled Hungarian sausage and yogurt with salad greens (we had wild arugula) and buttered toast on the side.