Veggie Tab’s ‘Not Sausage’ Pasta

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2 red onions (finely chopped)

2 garlic cloves (crushed)

6 Linda McCartney’s red onion & rosemary vegetarian sausages (defrosted & crumbled)

1½tbsp rosemary (chopped)

2 bay leaves

1tsp dried chilli flakes

2x 400g tinned chopped tomatoes

Sea salt, pepper & olive oil

400g dried pasta 

150ml double cream/crème fraîche 

120g parmesan (grated)

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In a large saucepan, heat 1tbsp olive oil and fry the onion and garlic on a medium heat for 3 minutes until softened. Add the crumbled sausage, rosemary, bay leaves and chilli flakes. Fry together for 5 minutes, stirring to slightly mash the sausages. Add the tomatoes and season well (I sometimes add 1tsp sugar to a tomato sauce). Return to a simmer for 10-15 minutes.

Meanwhile, cook the pasta in a generous amount of boiling salted water and drain. Stir the cream/crème fraîche into the sauce along with the drained pasta and half the parmesan. Serve with the remaining parmesan.

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This recipe was originally made with Italian spiced, pork sausages, with the meat removed from skins and crumbled, also delicious and meaty!

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Recipe inspired by the River Café Book & @VeggieTab