(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Start by adding a heaped tablespoon of Flora Buttery to a pan followed by chopped onions, garlic and chilli and cook for 5 mins until onions start to soften. Whilst cooking, put your rigatoni into a deep saucepan and boil for 10 mins.
Add sausage meat into the pan and cook the meat through.
In a separate pan, add 1 tablespoon of Flora Buttery with all the tomatoes. Season with salt and pepper and a generous pinch of dried oregano. Allow to cook for 5 mins until the skins start to soften and then add one cup (250ml) of pasta water from your rigatoni along with the tomato puree, stir and allow to simmer for 5 mins. Once simmering, using your fork lightly crush the tomatoes now that they have softened.
Drain rigatoni and combine with the sauce and sausages.
Plate up and garnish with ribbons of chopped basil and parmesan shavings.
Serve with garlic Italian flatbread, made by mixing one clove of finely grated garlic with 2 heaped tablespoons of Flora Buttery and then brushing the mixture over warm bread.