Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Halve, peel and thinly slice the shallot. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the panko breadcrumbs with half the garlic and half the rosemary. Season with salt and pepper and cook, stirring regularly, until golden brown, 2-3 mins. Transfer to a plate and set aside but don't wash up the pan.

Return the frying pan to medium-high heat with a drizzle of oil. Once hot, add the veggie sausages and cook until browned all over, 5-6 mins. Transfer the sausages to a chopping board. Return the pan to medium-high heat with a drizzle more oil if needed. Add the shallot and red pepper and cook, stirring occasionally, until softened and starting to turn brown, 3-4 mins. Add the smoked paprika, remaining garlic and rosemary and cook, stirring, for a further minute.

Add the chopped tomatoes and tomato puree to the pan, season with salt and pepper. Add the sugar (see ingredients for amount) and bring to a simmer. Lower the heat and cook until thick and tomatoey, 10-12 mins. TIP Add a splash of water if too thick. While the sauce cooks, add the rigatoni to the pan of boiling water and simmer until tender, 12 mins.

While the pasta is cooking, cut the sausages widthways into roughly 2cm thick rounds. About 5 minutes before everything is ready, add the sausages to the sauce and cook until everything is piping hot. Taste and season the sauce with salt and pepper and add a further splash of water if you need to.

Once the pasta is cooked, drain it in a colander and add to the sauce. Mix well until everything is evenly coated. Divide between plates and top with the herby garlicky breadcrumbs. Enjoy!