Rigatoni Puttanesca with Veggie Meatballs

In this recipe, you use sausage-style veggie crumbles instead of hamburger or other meat. I was a little wary of using any of these fake products because I've heard that they are just that- fake. However, I was very pleasantly surprised with this one. The texture is much better than tofu (it's more like meat and less like mush) and really does have a sausage taste. If you're looking to maybe try some of these products, this is a great one to start with.

Rigatoni Puttanesca with Veggie Meatballs
Adapted from Vegetarian Magazine

Ingredients

4 oz dried rigatoni pasta
7 oz soy sausage substitute, such as GimmeLean (half of 14oz package, found near tofu and herbs in produce section)
1/2 c breadcrumbs
2 tbsp grated Parmesan cheese, plus more for garnish
1 tbsp chopped fresh parsley
2 tbsp chopped fresh basil, divided
2 cloves chopped garlic, divided (2 tsp total)
1/4 tsp pepper
1 c prepared tomato sauce (use whatever your favorite is)
2 tbsp chopped kalamata olives (use black if you don't like kalamata)

Directions

Cook pasta according to package directions. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 tbsp basil, 1 tsp garlic, and pepper with fingers.

Coat large skillet with olive oil and heat over medium high heat. Roll soy sausage mixture into 12 balls. Cook meatballs 5-6 minutes or until evenly browned. Add tomato sauce, olives, remaining basil and garlic. Cover and reduce heat to medium-low. Simmer 3-5 minutes to let flavors meld.

Drain pasta and stir into tomato sauce. Divide between two plates and top with Parmesan cheese, if desired.