Spicy Tomato & ‘Sausage’ Rigatoni

Name: Spicy Tomato & ‘Sausage’ Rigatoni
Total time: 40 min
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; pepper; 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)

www.veganrecipeclub.org.uk

A deliciously comforting creamy 'sausage' pasta with zingy sun-dried tomato and a chilli kick. Photograph by Niki Webster.

View full recipe on www.veganrecipeclub.org.uk

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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
pepper
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)