Preheat oven to 375F. Move the rack to the top third of the oven. Cover a baking sheet in foil for easy cleanup.

Add the little tomatoes to a baking dish and coat them with a tablespoon of olive oil. Toss them with garlic powder and salt & pepper to taste.

Prepare the meatballs by combining the sausage meat (remove from casings), breadcrumbs, egg, parmesan cheese, salt & pepper to taste, and four cloves of minced garlic. Form into 1.5" meatballs and line them up on the baking sheet.

Place the tomatoes and the meatballs in the oven and bake for 30 minutes.

When 10-15 minutes have elapsed, boil a salted pot of water for the spaghetti. Cook according to package directions.

Meanwhile, chop the shallot finely. Add a tablespoon of olive oil to a skillet on medium heat, and add the shallot. Cook for five minutes.

Add the tomato sauce, cream, remaining garlic, Italian seasoning, salt & pepper to taste, and the basil (tear it into small pieces).

Once the meatballs and tomatoes are finished, add them to the pan (along with the oil/juice from the roasted tomatoes). When the spaghetti is al dente, drain and add it to the pan and toss with the sauce.

Serve immediately with some more grated parmesan cheese if desired.