Spicy Tomato & ‘Sausage’ Rigatoni - Vegan Recipe Club

Ingredients

• 8 vegan sausages, fry according to the packet, leave to cool then cut into bite-sized pieces (use gluten-free if needed)
• 1 red onion, finely diced (use pre-chopped if short of time)
• 1 tsp brown sugar or syrup (eg maple or agave)
• 3 cloves garlic, finely chopped (use pre-chopped if short of time)
• 1 tsp smoked paprika
• 2 tsp Italian herbs
• ½-1 tsp chilli flakes (optional – if you like a bit of heat)
• 4 tsp sun-dried tomato paste
• 1 x 400g/14 oz tin chopped tomatoes
• 250ml/1 cup vegan cream (use gluten-free if needed)
• 250ml/1 cup vegan stock (use 2 vegan stock cubes – use gluten-free if needed)
• 4 tbsp nutritional yeast (you can find this in most large supermarkets, health food shops and online)
• Salt and pepper, to taste
• 300g/10.5 oz rigatoni pasta, cooked according to the instructions on the packet (use gluten-free if needed)
• 2 handfuls of fresh basil leaves, roughly torn
• Vegan Parmesan (optional – we like Violife Prosociano and Nurishh Gran Vegiano – there are also good supermarket own-brand options)