Start by lighting your charcoal grill. Use a chimney starter for safety. Let the coals burn until they're covered in white ash.

While the coals are heating up, score the sausages with a few shallow cuts to prevent them from bursting on the grill.

Once the coals are ready, push them to one side of the grill. Place a handful of wood chips (soaked in water for 30 minutes) directly on the coals.

Place the sausages on the opposite side of the grill, away from the direct heat. Cover with the grill lid, with the vents partially open, and aim for a temperature of around 225-250°F. Keep an eye on the thermometer.

Smoke the sausages for about 30 minutes, turning them occasionally, until they reach an internal temperature of 160°F. The wood chips should create a lovely smoky flavor.

Remove the sausages from the grill, cover with foil, and let them rest while you prepare the sauce and pasta.

Preheat your grill to medium-high heat. Place the halved tomatoes on the grill grates and cook for about 5-7 minutes per side, until they're slightly charred and soft.

In a saucepan, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for a minute until fragrant.

Add the grilled tomatoes to the saucepan, smashing them with a wooden spoon. Season with salt and black pepper to taste. Let it simmer for about 15-20 minutes, stirring occasionally.

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

While the spaghetti is cooking, slice the smoked sausages into bite-sized pieces.

Add the smoked sausage slices to the tomato sauce, simmer for another 5 minutes.

Toss the cooked spaghetti in the sauce and sausage mixture. Drizzle with olive oil, sprinkle with fresh basil or parsley, and top with grated cheese.

Dish out your delicious creation onto plates, garnish with a little extra cheese and fresh herbs if desired.