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Rigatoni Milano

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

This is a really easy and tasty pasta recipe!

 2 tbsp Olive oil
 2 Red onions, sliced
 500 g Vegan sausages, skin removed (Richmond work well)
 2 Garlic cloves, crushed
 1 tbsp Chopped fresh rosemary leaves
 ¼ tsp Teaspoon dried chilli flakes
 250 ml Tomato passata
 250 ml Vegan stock
 400 g Rigatoni pasta
  cup 1/3 cup (4 tablespoons) chopped flat-leaf parsley leaves
 100 ml Vegan cream
 Vegan parmesan for serving
1

Heat oil in a large pan over medium heat.

2

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

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

Add rosemary, chilli, passata and stock.

5

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

6

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

7

Stir parsley and cream into sauce just before serving.

8

Scatter with parmesan.

Nutrition Facts

Serving Size 4

Servings 4