Preheat oven to 230°C (210°C fan-forced). Bring a large pot with salted water to the boil. 

Remove the sausage meat from the casings and crumble with your hand into small pieces. 

Bring a large deep pan to medium-high heat, drizzle olive oil and sear the sausage meat for 5–6 minutes until golden. 

Add the onion and sauté for 3 minutes, add the garlic and sauté for another 2 minutes. 

Add the tomato paste and stir through, cook for 2 minutes and add the passata. 

Season with salt and pepper, then add the sugar. Bring to a gentle simmer and cook for 10 minutes. 

Cook the pasta for 4 minutes less than packet instructions. Drain well, reserving ¾ cup of the water. 

Add the basil leaves, pasta and pasta water to the sauce and stir through until the pasta is fully coated. 

Sprinkle the cheese on top and bake for 15–20 minutes until golden and bubbling. 

Finish under the grill for 2 minutes for extra colour if desired. 

Rest for 5–10 minutes before serving.