1 Cook the pasta in plenty of boiling, salted water until al dente. Wash the tomatoes, remove the stalks and hard cores and dice.
2 Peel the garlic and dice very finely. Heat the oil and sweat the garlic until soft, then stir in the sliced cabanossi.
3 Add the tomatoes, tomato puree and a little chilli, cook briefly, then stir in the vegetable stock. Season with salt and pepper and add the sugar. Simmer the sauce for 5-10 minutes. Mix with the drained pasta and serve onto plates. Serve garnished with parsley.