Cut sausages into bite-sized pieces and half cherry tomatoes.
Cook linguine pasta according to packet instructions. Remember to season the pasta cooking water generously. (note 1)
In a large pan, brown sausages with olive oil for about 2 minutes on high heat. Add garlic, stir fry for about 30 seconds until fragrant and garlic lightly golden.
Add cherry tomatoes, sugar, salt and pepper. Stir fry for about 2 minutes until the tomatoes start to blister and soften lightly. Put the lid on and reduce the heat to low for about 4 minutes or until saucy.
Remove the lid, turn the heat up to high and stir in baby spinach for 30 seconds then turn the heat off. By now, the pasta should be cooked to al dente. Add pasta into the pan along with ½ cup of pasta cooking water. Toss pasta through the sauce. Taste and adjust for salt and pepper if necessary.
Serve with fresh basil leaves, parmesan cheese and a sprinkle of dried chilli flakes.