Ingredients pt 1

• 170g rigatoni pasta
• Dash of olive oil
• 1-2 cloves of garlic, thinly sliced or crushed
• ¼ red chilli, sliced
• Finely chopped rosemary
• 1 jar of ready-made tomato pasta sauce
• ¼ courgette, sliced into angled half moons
• ½ red Romano pepper, cut into thin strips
• 100g Gosh! Veggie Cocktail Sausages
• Basil leaves & parmesan to finish

Method pt 2

1. Bring salted water to the boil in a deep saucepan. Add the rigatoni pasta and turn down to a simmer for 11-13 mins.
2. Once the pasta is cooked, rinse with cold water and leave it to one side.
3. Fry the garlic with a dash of oil in a large frying pan.
4. Add the tomato sauce, chilli, rosemary, salt and pepper to the pan and reduce to a low heat and simmer.
5. In a separate frying pan, add a touch of oil, the courgette and Romano pepper and fry until they’re a nice golden brown.
6. Toss the pasta in the sauce until hot.
7. Add the fried vegetables and cocktail sausages.
8. Place in a bowl and top with fresh basil leaves.