a) Halve, peel and thinly slice the red onion.

b) Slice the THIS™ Isn't Pork Sausages into 1cm rounds.

c) Discard any tough stalks from the kale.

a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.

b) When hot, fry the THIS™ Isn't Pork Sausages and onion, stirring occasionally, until the onion has softened and the sausage pieces are golden, 6-8 mins. IMPORTANT: Ensure the sausage pieces are piping hot throughout

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the kale and garlic to the sausage and onion and fry until fragrant, 1 min.

c) Stir in the sun-dried tomato paste, passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

d) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Stir the cheese into the sauce until melted.

b) Stir the cooked rigatoni into the pasta sauce. Add a splash of water if it's a little too thick.

c) Season with salt and pepper.

a) Share the sausage pasta between your serving bowls.

b) Top with the rocket leaves.

c) Finish by drizzling over the balsamic glaze.