Name: Rigatoni Milano
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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; ⅓ cup 1/3 cup (4 tablespoons) chopped flat-leaf parsley leaves; 100 ml Vegan cream; Vegan parmesan for serving

AuthorKeith Hubner

RatingDifficultyBeginner

This is a really easy and tasty pasta recipe!

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

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

⅓ cup 1/3 cup (4 tablespoons) chopped flat-leaf parsley leaves

100 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.

Ingredients