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Rigatoni with Meat Sauce
2 -2/3 cups rigatoni
2 tsp. olive oil
1 green bell pepper, seeded, chopped
1 onion, chopped
1/2 cup granular TVP
2 garlic cloves, minced
2 cups Tomato Sauce |
1 tsp. minced thyme
1 tsp. chopped oregano
1 bay leaf
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch crushed red pepper flakes
2 Tbsp. chopped basil |
Cook the rigatoni according to package directions. Drain,
reserving 1/2 cup of the pasta cooking liquid, and keep warm.
In a large nonstick skillet, heat the oil. Add the bell
pepper and onion; cook, stirring as needed, until softened, 7-8 minutes.
Add the TVP and garlic; cook until the TVP is golden, about 3 minutes.
Stir in the Tomato Sauce, thyme, oregano, bay leaf, salt,
black pepper, pepper flakes and 1/2 cup water.
Reduce the heat and simmer, stirring as needed, until
the sauce is thickened and the flavors
are blended, about 15 minutes; discard the bay leaf.
Stir in the rigatoni and cooking liquid; cook, stirring
as needed, until the liquid is slightly reduced, about 3 minutes. Sprinkle
with the basil.
Makes 4 servings
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat
PER SERVING: 287 Calories, 5 g Total Fat, 1 g Saturated
Fat, 0 mg Cholesterol, 441 mg Sodium, 47 g Total Carbohydrate, 6 g Dietary
Fiber, 15 g Protein, 92 mg Calcium
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