Preheat the oven to gas mark 6/400oF/200oC/180oC fan and line a baking tray with baking paper and set aside. Remove the meat from the skins of the sausages and add them to a bowl.
Take a tablespoon of the sausage meat, roll it into a ball and place the ball onto the baking tray. Repeat this process until all the sausage meat is used up. Cook the sausage balls in the oven for 20 minutes then remove the sausage meat from the oven and set aside.
Place a pot of water on a high heat and bring to a boil. Once the water is boiling, add the pasta and cook for around 9 minutes or according to the package instructions. Strain the water off the pasta and set aside.
To make the sauce heat the olive oil in a frying pan on a medium heat. Add the sliced red peppers, chopped onions and chopped garlic to the pan and cook for 3 - 4 minutes. Add the tinned tomatoes and stir then reduce the heat to low. Stir in the salt, black pepper, garlic granules, onion granules and basil. Stir in the double cream and allow to simmer for 3 minutes or until the sauce slightly thickens.
Add the boiled pasta to a large bowl and stir in the sauce. Stir in the sausage balls then pour the mixture into a baking dish. Sprinkle the cheddar cheese on top and bake for 30 minutes. Remove from the oven and allow to stand for 10 minutes before serving. Optionally top with basil leaves for garnish.