In a large skillet, heat 1 tablespoon of canola oil over medium heat. Add the fresh Italian sausage links and cook for about 8-10 minutes, turning occasionally until browned and internal temperature reaches 160°F. Once cooked, remove and let drain.

Once the sausage is cool, slice it into 1/2-inch pieces. Return these back to the skillet, mixing with the remaining oil for flavor.

Stir in cubed yellow summer squash and chopped green onions. Cook together for 3-4 minutes until squash is tender and bright.

Add minced garlic cloves and sauté for another minute, stirring continuously until fragrant.

Pour in chopped tomatoes, Worcestershire sauce, and cayenne pepper. Stir and let heat through for 3-4 minutes until tomatoes are warm.

Remove from heat and serve warm, ideally with crusty bread or over rice.