Rigatoni Puttanesca with Veggie Meatballs

Rigatoni Puttanesca with Veggie Meatballs

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.

  • 2Servings


  • 4 oz. dried rigatoni pasta
  • 7 oz. (half of 14-oz. pkg.) soy sausage substitute, such as Gimme Lean (1 cup packed)
  • 1/2 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
  • 1/4 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.
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.

Nutrition Information

  • Calories: 575
  • Carbohydrate Content: 86 g
  • Cholesterol Content: 4 mg
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 30 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 796 mg
  • Sugar Content: 12 g