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Heat the oil in a large wide pan on medium heat and cook the vegetable base mix for 7 mins, until defrosted and softened.
Peel and finely slice the garlic then add to the pan with the oregano and fry, stirring for another minute.
Squeeze the sausages out of their skins and into the pan, fry for 5 mins, breaking up with a wooden spoon, until they are starting to colour.
Add the tomato pureé and cook off for another minute, then add in the spaghetti, passata, chicken stock and plenty of black pepper to the pan.
Bring to a simmer stirring the spaghetti until it starts to bend.
Cover and simmer gently for 12-13 mins, stirring every couple of mins (this will prevent the spaghetti from sticking together), or until the pasta is cooked and the sauce has thickened.
Add another few splashes of water if necessary to loosen.
Divide between bowls and top with grated parmesan and a drizzle of olive oil, if you fancy.