600g thick beef sausages
1 small crimson onion, thinly sliced
1 Tbsp Cobram Property Additional Virgin Olive Oil Strong Flavour
four sprigs rosemary, leaves picked
half of cup caramelised onion relish
1/four cup tomato paste
400g can cherry tomatoes in juice
500g dried rigatoni
Sea-salt flakes and freshly floor black pepper, to season
Grated parmesan and chopped flat-leaf parsley leaves, to serve
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