Method: 1. Cook the rigatoni in salted water until al dente. Reserve a little pasta water for later. 2. In a pan, heat olive oil and sauté the onion until soft and lightly golden. Add garlic and cook until fragrant. 3. Stir in the tomato purée, smoked paprika, and chilli flakes to toast the spices for a deeper flavour. 4. Add the roasted red peppers and vegan cream. Simmer gently for a few minutes until everything melds together. 5. Transfer the mixture to a blender and blend until completely smooth and silky. 6. Pour the sauce back into the pan and add nutritional yeast, salt, and pepper. Warm through and adjust seasoning. 7. Add the cooked rigatoni and a splash of pasta water, tossing until every tube is coated in the creamy sauce. 8. Finish with chopped parsley and an extra crack of pepper.
