Rigatoni with Tofu Meatballs
Looking for a tasty first course idea? Try this Rigatoni with Tofu Meatballs recipe: it's easy to do at home!
May 21, 2018
ingredients
165 g, mashed
1/2, very finely chopped
1 clove, crushed
2 tbsp
1 slice, crumbed
1 tbsp
1 tbsp, finely chopped
1 tbsp
1/2 tsp, dried
1 tbsp
1 small, finely chopped
1 clove, finely chopped
200 g, canned, chopped
125 ml
1 tbsp
1 pinch
black, freshly ground
90 g, wholemeal
2 tbsp, grated
leaves
Preparation
Step
01
For the tofu meatballs
- Heat the oven to 200ºC (180º fan) 400ºF gas 6.
- Line a baking tray with non-stick baking paper.
- Mix together all the ingredients until well blended.
- Shape into 8-10 balls and place on the baking tray.
- Bake for 15 minutes, then turn the balls over and bake for a further 15 minutes.
Step
02
For the rigatoni and sauce
- Heat the oil in a pan.
- Add the onions and cook for about 5 minutes, until softened but not browned.
- Stir in the garlic and continue cooking for 1 minute.
- Add the tomatoes, stock, vinegar, wine and sugar.
- Bring to a simmer and cook for about 20 minutes until thickened.
- Cook the rigatoni in boiling salted water according to the pack instructions.
- Drain well and stir into the sauce.
- Season with freshly ground black pepper.
- Spoon the rigatoni onto serving plates and top with the tofu meatballs.
- Sprinkle with parmesan cheese and garnish with sage leaves.
