Rigatoni Puttanesca with Veggie Meatballs
30 minutes or fewer
Vegetarian sausage substitutes make great “meatballs” that come together in a snap—without the need for adding eggs as a binder. If you prefer milder olive flavor, use California olives. For a more pronounced, salty flavor, use kalamatas.
- 4 oz. dried rigatoni pasta
- 7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)
- ½ cup breadcrumbs
- 2 Tbs. grated Parmesan cheese, plus more for garnish, optional
- 1 Tbs. chopped fresh parsley
- 2 Tbs. chopped fresh basil, divided
- 2 cloves garlic, minced (2 tsp.), divided
- ¼ tsp. ground black pepper
- 1 cup tomato sauce, no salt added
- 2 Tbs. chopped black olives, optional
1. Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs. basil, 1 tsp. garlic, and pepper with fingers.
February 2010 p.29
2. Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Roll soy sausage mixture into 12 balls, about 2 Tbs. each. Cook meatballs 5 to 6 minutes, or until evenly browned. Add tomato sauce, olives, remaining 1 Tbs. basil, and remaining 1 tsp. garlic. Cover, and reduce heat to medium-low. Simmer 3 to 5 minutes to let flavors meld.
3. Drain pasta, and stir into tomato sauce mixture. Divide between two plates. Sprinkle with Parmesan cheese, if using.