Using a large stock pot, cook the pasta in salted water until al dente; drain pasta and set aside.

Meanwhile, add 1 Tbsp of olive oil to a deep skillet and place over medium-high heat. Slice the sausages and place in skillet. Cook for 7-9 minutes, stirring occasionally, or until sausages are browned on both sides. Remove sausages from skillet and set aside.

Using the same deep skillet, add olive oil and place over medium heat. Once hot, add garlic, onion, bell pepper and celery. Cook, stirring often, for 3-4 minutes, or until vegetables have softened slightly.

Add the diced tomatoes, Cajun seasoning, oregano, smoked paprika, Worcestershire sauce, hot sauce and chicken stock. Bring mixture to a boil over high heat then reduce to a simmer. Let simmer for 15 minutes, or until most of the liquid has evaporated.

Remove from heat and stir sausage, cooked pasta and chopped parsley into skillet.

Divide pastalaya into bowls and garnish with chopped green onions before serving.