If you want to win over a non-vegan friend or family member - this is the recipe to make! This dish is just fantastic!
12 ounces rigatoni pasta
2 tablespoons olive oil
1 red sweet bell pepper, small dice
1 yellow sweet bell pepper, small dice
1 green sweet bell pepper, small dice
1 medium red onion, small dice
3 cloves garlic, minced or crushed
1/3 cup red wine
2 15-ounce cans of diced tomatoes
2 15-ounce cans of tomato sauce
2 tablespoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flake
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegan parmesan cheese
2/3 cup soy creamer
1 10.5-oz. package Nate's Savory Mushroom Meatless Meatballs or Nate's Zesty Italian Meatless Meatballs
Heat olive oil in a large saucepan over medium heat. Add the peppers and onion and sauté for 5 to 7 minutes until the vegetables are tender. Add the garlic and continue to cook for 1 to 2 minutes. Stir in the red wine and allow it to cook down 1 to 2 minutes before adding the diced tomatoes and tomato sauce. Bring the mixture to a simmer, stirring often.
Stir in parsley, oregano, basil, red pepper flakes, salt, and pepper seasonings. Reduce the heat and continue to simmer gently for about 1 hour. Stir occasionally.
While the sauce is simmering, prepare the rigatoni al dente according to the package directions. Strain the pasta and drizzle with a small amount of olive oil to keep it from sticking together, then set it aside.
When the sauce has simmered for about an hour, stir in the parmesan cheese, soy creamer, and meatballs. Bring the sauce back up to a simmer, stirring gently and continuously. Continue with a slow simmer for 10 to 12 minutes, stirring often.
Next, gently fold in the rigatoni pasta. It's now ready to serve. Sprinkle individual servings with additional Parmesan cheese and fresh chopped parsley if desired.
Serves 4 - 6
