Wednesday, February 3, 2010

Rigatoni Puttanesca w/ Veggie Meatballs

Easy to make and oh, so yummy.  This recipe from Vegetarian Times, is perfect for a fast meal on a weekday evening.  Even better, Lightlife's Gimme Lean soy sausage and Muir Glen's tomato sauce are on sale this month at Food for Thought! 
Rigatoni Puttanesca w/ Veggie Meatballs
4 oz. dried rigatoni pasta
7 oz. Lightlife Gimme Lean soy sausage
1/2 c. breadcrumbs
2 Tbs. grated Parmesan cheese (or substitute)
1 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
2 cloves garlic, minced
1/4 tsp. ground black pepper
1 cup tomato sauce, no salt added
2 Tbs. chopped black olives, optional
For instructions, click on more:

1.  Cook pasta according to package directions.  Meanwhile, combine soy sausage, beadcrumbs, Parmesan cheese, parsley, 1 Tbs. baskil, 1 tsp. minced garlic and pepper, using 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 5-6 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 3-5 minutes to let flavors meld. 
3.  Drain pasta, and stir into tomato sauce mixture.  Sprinkle with Parmesan cheese, if desired. 

No comments:

Post a Comment