Bring a large pot of salted water to a boil. Add the rigatoni and cook for 8-12 minutes, or until al dente with no crunch when tasted. Reserve ⅓ cup of pasta water before draining. Strain the pasta and set aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Bring a medium/large pot up to a medium-high heat. Once hot add your shallots and let them cook for 2-3 minutes until they start to soften. Next crumble your 'sausage' into smaller pieces and let cook, stirring regularly for another ~ 4 minutes. 

Add the diced cherry tomatoes to the pot and let them simmer for 2-3 minutes, stirring occasionally, until they begin to break down and release their juices.

Add the cooked pasta, romesco sauce, and your reserved ⅓ cup pasta water to the pot. If you forgot to save the pasta water, substitute with ¼ cup regular water. Stir everything together and let it cook for 7-10 minutes, or until the sauce has thickened and is clinging to the pasta. Adjust the consistency as needed by adding a little more water to thin or cooking longer to thicken.

Transfer the pasta to a plate or bowl. Garnish with crumbled tofu feta, diced parsley, and a sprinkle of hemp parmesan. Finish with a small drizzle of olive oil and a pinch of salt and pepper.