Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes until al dente; drain.
Place sausage slices in a large frypan over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in frypan. Stir in garlic and onion and cook until tender. Mix in zucchini, squash, tomatoes, capsicum and basil. Dissolve stock powder in the mixture. Season with chilli flakes. Stir in remaining oil. Continue cooking 10 minutes.
Mix pasta, sausages and cheese into frypan. Continue cooking 5 minutes, or until heated through.