Cook the salami and garlic cloves in a skillet with the olive oil over medium heat, 1 minute. Drain the plum tomatoes; crush into the skillet and cook 5 minutes.
Add the tomato juice, the basil leaves, sugar, salt and pepper; cook 5 minutes. Stir in the water and simmer until thick.
Toss with the cooked fusilli. Top with grated parmesan cheese and basil. Enjoy!
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