Mix the mince with the soy sauce and cajun spice. Roll into meatballs.
Chop the onion and sweat until soft. Add the chopped tomato and liquidise with an immersion blender, then add the basil and stock cube with sugar to take away the sourness of the tomatoes, liquidise again.
Fry the meatballs in a wok and put into the oven to finish cooking.
In the last 10 minutes, add the chopped basil into the sauce cook the pasta in boiling water, and serve.