In a large, heavy-bottomed frying pan, sauté the clove of garlic in the olive oil and when it is golden brown remove it. Now add the sausages, skinned and cut into pieces, to the pan; break them up with the tip of a wooden spoon and, when cooked well, add the cherry tomatoes, cut in half, then the Sugo Bombolino. Stir and taste before adding salt (the ingredients are already flavoursome), then cook over a low heat for 5 minutes. Cook the pasta in plenty of boiling, salted water and strain it when “al dente”, then add it to the pan with the hot sauce. Toss for a minute and then tip into a large bowl. Top with the stracciatella cheese in spoonfuls and the basil leaves, then serve immediately while piping hot.