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Rigatoni with sausage balls
Sausage balls and rigatoni in a sweet chilli vegetable sauce.jpeg



De-seed and remove the tops from the peppers, then dice the flesh into 1cm pieces

Remove the root from the spring onions and discard and then slice into thin slices.

Remove the top and bottom from the courgette, and roughly grate the flesh.

Cut the tomatoes into quarters and place in a medium sized frying pan with the diced pepper, grated courgette, and sliced spring onions along with the chilli flakes, sugar and garlic powder and add 200ml tap water.

Place on the hob and gently bring to the boil, then reduce the heat to a gently simmer, stirring occasionally – if it starts to get a little dry add some water from the cooking pasta.

Using a sharp knife run the blade carefully removing any casing holding the sausage in shape and divide each sausage in half and roll in your hands to forma ball shape.  Place the sausage balls on top of the simmering vegetable pasta sauce and cover with either a lid or some kitchen foil to keep the steam in, turning every 3-4 minutes.

Bring a large saucepan of water to the boil and add the vegetable stock cube and stir, add the pasta and reduce the heat slightly to a rolling boil and cook for 12-13 minutes depending on how you like your pasta cooked

Remove the sausage balls from the pasta sauce and set aside.  Drain the pasta and add to the pan with the vegetable sauce, stir gently to combine. 


Transfer to a warmed plate, and top with the sausage balls and serve straight away.

Serves 2
Prep time: 5 minutes
Cooking time: 25-30 minutes

Per portion

Calories: 545

Fat: 9g


Carbs: 89.4g

 of which sugars: 22.5g

Fibre: 14.2g

Protein: 24g

Salt: 2.3g

• 140g rigatoni pasta (dry weight)

• 6 meat free sausages
• 200g baby plum tomatoes
• 1 red pepper
• 1 yellow pepper
• 1 courgette
• 4 spring onions

• 1/2 tsp chilli flakes

• 1 tsp sugar

• 1/2 tsp garlic powder

• 1 vegetable stock cube

Vegan friendly

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