Rigatoni Puttanesca with Veggie Meatballs

• 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.
2. Meanwhile, combine soy sausage, breadcrumbs, Parmesan cheese, parsley, 1 Tbs.
3. basil, 1 tsp.
4. garlic, and pepper with fingers.
5. Coat large skillet with olive oil cooking spray, and heat over medium-high heat.
6. Roll soy sausage mixture into 12 balls, about 2 Tbs.
7. each.
8. Cook meatballs 5 to 6 minutes, or until evenly browned.
9. Add tomato sauce, olives, remaining 1 Tbs.
10. basil, and remaining 1 tsp.
11. garlic.
12. Cover, and reduce heat to medium-low.
13. Simmer 3 to 5 minutes to let flavors meld.
14. Drain pasta, and stir into tomato sauce mixture.
15. Divide between two plates.
16. Sprinkle with Parmesan cheese, if using.

rigatoni pasta, soy sausage substitute, breadcrumbs, parmesan cheese, parsley, fresh basil, garlic, ground black pepper, tomato sauce, black olives

Taken from www.vegetariantimes.com/recipe/rigatoni-puttanesca-with-veggie-meatballs/ (may not work)