To make the meatballs: In a mixing bowl combine the sausage, cheese, garlic and basil and mix together until combined. Shape into 24 meatballs and transfer to a plate. Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside. To make the sauce: In the same pan add the garlic and saute until golden, about 1 minute. Add the pureed tomatoes, water, salt and basil and meatballs to the pan. Lower the heat to a simmer and cover. Cook for 15-20 minutes while stirring occasionally with a wooden spoon. Bring a pot of generously salted water to a boil. Drop the spaghetti in and cook until al dente. Drain and add to the pan with the sauce. Toss for 1-2 minutes over medium heat. Serve in warm bowls sprinkled with grated parmigiano reggiano cheese.