Preheat over to 475 degrees.
Put the spring onions, tomatoes and carrots in a large bowl.
Add 3 T of olive oil and toss to combine.
Place the vegetables on a parchment lined, rimmed baking sheet, season with salt and pepper.
Roast for 15 minutes.
In a skillet, cook the sausage over medium heat (breaking into small pieces) until browned, about 5 - 7 minutes.
Add the garlic and crushed red pepper and cook, stirring, for 2 minutes.
Scrape the sausage mixture into a large serving bowl. Add the black-eyed peas, vinegar and a generous pinch of salt and freshly ground pepper. Toss well.
Add the roasted vegetables with roasting juices, remaining olive oil, cooked pasta and 1/2 C grated Parmesan to the bowl. Toss well.
Serve immediately, garnished with remaining parmesan.