Begin by gently frying some frozen vegetarian sausages (either in spray oil, coconut oil or some olive oil). We used Quorn cumberland sausages. Allow about 2.5-3 per person. If you prefer to use normal sausages that is fine but you may want to drain off some of the fat that comes out of the sausages as you cook them.
Then add some chunkily chopped up red onions and stir and then a handful of chopped basil. Allow to cook for about 10 minutes over a gentle heat. You can add a bit of water if the pan is getting too dry. Then add a drained tin of chick peas and stir.
At this point add in a jar of passatta and 2 tsps of smoked paprika. Give everything a good stir.
Leave to simmer while you make up some pasta- I used wholewheat but you can use white if you prefer. You can then add some half fat creme fraiche or low fat garlic and herb cream cheese to the sausage mix- about 3 tbsp. Mix this through so it is fully incorporated. Remove the sausages at this point and chop into smaller chunks and then put back in the tomato sauce.
Once the pasta is cooked, drain and add to an over proof dish together with the sausage stew.
Cover with grated cheese (mozzerella and cheddar are a good mix).
Put under a hot grill until the top is bubbling and golden. If you want to make this in advance it can be reheated in a 180 degree oven for about 30 minutes until it is hot and the topping is bubbling and golden. Serve with a green salad.