Rigatoni Puttanesca with Veggie Meatballs

Ingredients

• 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

Instructions

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.