Heat olive oil in large non-stick sauté pan, over low heat. Add onion, garlic, carrot, celery and native rosemary stirring to combine. Cover and cook for 10 minutes or until onion is soft.

Increase heat to medium-high, add sausage meat and cook for 5 minutes or until browned and cooked through

Add passata and bring to a simmer. Cook for 10 minutes or until sauce thickens slightly. Season with salt and pepper.

Meanwhile, cook rigatoni following pack instructions. Drain.

To serve, add cooked pasta to sausage ragu, stirring gently to combine and to finish stir chopped basil through. Serve with parmesan.