Rigatoni Milano

By Keith Hubner

February 4, 2020

This is a really easy and tasty pasta recipe!

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4


2 tbsp olive oil

2 red onions, sliced

500g vegan sausages, where the insides can be removed such as Richmond or Meatless Farm

2 garlic cloves, crushed

1 tablespoon chopped fresh rosemary leaves

1/4 teaspoon dried chilli flakes

1 cup (250ml) tomato passata

1 cup (250ml) veg stock

400g rigatoni pasta

1/3 cup (4 tablespoons) chopped flat-leaf parsley leaves

100ml vegan cream

Vegan parmesan for serving


1Heat oil in a large pan over medium heat.

2Add onion and cook, stirring occasionally, for 5 minutes or until light golden.

3Add sausage 'meat' and garlic to pan and cook for 3-4 minutes, breaking the meat up with a wooden spoon, until browned.

4Add rosemary, chilli, passata and stock.

5Season, reduce heat to low and cook for 15-20 minutes until 'meat' is cooked.

6Meanwhile, cook pasta according to packet instructions. Drain. Add to sauce.

7Stir parsley and cream into sauce just before serving.

8Scatter with parmesan.


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