Fragrant with seasonal tomatoes, zucchini and handfuls of basil, this light and bright oven-baked ragu finds a cheat's shortcut in sausage mince for fast flavour. Tossed with spaghetti and topped with parmesan, it embodies the flavours of summer. Throw it together in a flash and enjoy it al fresco.
Preheat oven to 200°C fan-forced. Remove sausages from their casings and crumble sausage meat into a deep baking dish.
Slice zucchini into half moons and quarter tomatoes. Add to dish with sausage meat and toss together. Scatter with chilli flakes.
Dissolve stock cube in 60ml (1⁄4 cup) boiling water. Add tomato paste to stock and stir to combine. Pour over sausage and vegetables.
Bake ragu for 25–30 minutes or until sausage is browned and cooked through and vegetables are tender. Press down on the tomatoes to release their juices. Meanwhile, cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water.
Remove ragu from oven. Pick basil leaves from their stems, add to ragu and mix to combine. Season with salt and pepper.
Fold through spaghetti and reserved pasta cooking water. Divide between bowls and top with parmesan to serve.