Put a big pot of heavily salted water to boil. While it is boiling, fry the sausages in a non stick pan, over medium heat, in batches, in a little bit of the olive oil, until brown all over and firm to the touch. Blot the excess oil off of the sausages and slice into penny size pieces.

Saute the garlic and onion in a bit of the oil, until fragrant over high heat. If your water hasn't boiled yet, put a lid on it. If it has, throw in your pasta, give it a quick stir and hope the rest of the meal will come together while the pasta cooks. To the garlic and onion, a dd the seasonings, a bit of black pepper, and the tomatoes. Saute for about a minute, then throw in the vegan wine. Stir the veggies and vegan wine until most of the vegan wine has cooked off, about three to four minutes. Peak at your pasta. Is it done? Good!

Turn off the heat from under the sauce's pan. Throw in the cooked pasta, add a splash of balsalmic vinegar and good olive oil, and serve with the soy parm and lots of freshly ground black pepper.

Serves: four

Preparation time: twenty-thirty minutes, including pasta cooking time

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