• 2tbspOlive oil
• 2Red onions, sliced
• 500gVegan sausages, skin removed (Richmond work well)
• 2Garlic cloves, crushed
• 1tbspChopped fresh rosemary leaves
• 0.25 tsp Teaspoon dried chilli flakes
• 250mlTomato passata
• 250mlVegan stock
• 400gRigatoni pasta
• 0.333 cup 1/3 cup (4 tablespoons) chopped flat-leaf parsley leaves
• 100mlVegan cream
• Vegan parmesan for serving

Instructions

1. 1

   Heat oil in a large pan over medium heat.

2. 2

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

3. 3

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

4. 4

   Add rosemary, chilli, passata and stock.

5. 5

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

6. 6

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

7. 7

   Stir parsley and cream into sauce just before serving.

8. 8

   Scatter with parmesan.