Rigatoni Milano

4 tbsp Olive oil

4 Red onions, sliced

1000 g Vegan sausages, skin removed (Richmond work well)

4 Garlic cloves, crushed

2 tbsp Chopped fresh rosemary leaves

½ tsp Teaspoon dried chilli flakes

500 ml Tomato passata

500 ml Vegan stock

800 g Rigatoni pasta

⅔ cup 1/3 cup (4 tablespoons) chopped flat-leaf parsley leaves

200 ml Vegan cream

Vegan parmesan for serving

Heat oil in a large pan over medium heat.

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

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

Add rosemary, chilli, passata and stock.

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

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

Stir parsley and cream into sauce just before serving.

Scatter with parmesan.