Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 160°F (71°C)*.
Place the sausages in a zip-lock bag, add salt and pour the beer on top.
Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Place the bag into the water bath in the sous vide container. Make sure the sausages are completely submerged. Cook for 45 minutes (or you leave them in as long as 3-4 hours in total.)
In the mean time, cook penne pasta according to package directions, until al dente. Drain and set aside.
When the timer goes off, remove the sausages from the bag and discard juices.
Dry sausage completely with paper towels and transfer to a cutting board. Slice sausage into 1/2–inch pieces. (If there are extra juices coming out, pat dry with paper towels.)
In a skillet over medium heat, add 1/2 tablespoon oil. Once hot, add cooked sausages and sear for about 2-3 minutes until nicely browned. Transfer the sausages to a plate. (If you’d like to grill the sausage, you can do so before cutting them into pieces).
In the same skillet, add oil, onions, and Italian seasoning. Cook for a few minutes, and then add garlic, crushed tomatoes, and sauté for a couple of minutes.
Stir in chicken broth and cook until the sauce is thickened.
Add back sausage slices and cooked pasta to the skillet and stir gently to coat everything with the sauce. Season to taste with salt and pepper.
Garnish with herbs and parmesan cheese. Serve warm and enjoy!