1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil and sausages in pan; cover and cook 8–10 minutes, turning sausages occasionally, until browned and 165°F. Remove from pan and set aside.
2. Meanwhile, cut chilies into ½-inch-thick rings, removing membranes and seeds if desired. Combine pasta sauce, stock, garlic paste, and salt. Break pasta in half.
3. Add chilies to same pan. Cook and stir 1 minute. Pour in one-fourth pasta sauce mixture, bring to a boil, and spread spaghetti in single layer in pan. Cook 2–3 minutes, stirring occasionally, until liquid is absorbed. Continue to cook and stir until pasta begins to lightly brown. Repeat with remaining pasta sauce mixture until sauce has formed and pasta is lightly toasted and al dente, adding more stock if needed.
4. Slice sausages and basil (½ cup); stir into pasta. Divide mixture among serving plates. Top with cheese and additional basil, if using.

Chef's Tip: Don't enjoy al dente pasta? Add an additional 1 cup stock in step 3 and cook until sauce thickens and pasta is desired tenderness.