Rigatoni with Spicy Tomato Sauce
1 Package Pure Farmland Plant-Based Homestyle Meatballs
8 oz Rigatoni
¼ cup olive oil
¼ cup diced white onion
½ teaspoon red pepper flakes
2 teaspoons minced Calabrian chili peppers or other spicy pepper
6 cloves garlic, minced
3 lb Tomatoes, peeled, cored, and chopped into ½ pieces
½ teaspoon fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil, chopped
Heat oven to 375 degrees. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake for 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes.
Cook pasta according to package directions, then drain and set aside.
In a large skillet, sauté the onions over medium heat for 5-7 minutes.
Add red pepper flakes, peppers, and garlic and continue to cook for 2 minutes.
Add tomatoes and cook for 15-20 minutes until the tomatoes have softened.
Serve the sauce chunky, or transfer to a blender and blend until smooth, if desired.
Stir in the pasta with sauce and add meatballs.
Garnish with parsley, oregano and fresh basil.
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