- In a blender, blend the cooked pulses with the clove of garlic, parsley, egg, and salt to obtain a smooth mixture that is easy to handle. If the mixture is too soft, add some breadcrumbs until the consistency is right.
- Take a small amount of mixture and shape into a ball with your hands, then coat with breadcrumbs. Repeat the process until all the mixture is used.
- Heat a little oil in a pan and brown the vegetarian ‘meatballs’ over a medium heat, turning gently until golden brown on all sides. Once ready, set them aside.
- In a large frying pan, heat a little oil and fry the finely chopped onion and carrots for a few minutes until tender.
- Pour the tomato passata into the pan. Add the salt and a few fresh basil leaves. Then leave to simmer with a lid on for 15-20 minutes, stirring occasionally.
- Once the sauce is ready, add the vegetarian ‘meatballs’ and let the flavours infuse for 5-10 minutes over a low heat, stirring gently so as not to break them.
- Meanwhile, cook the Rigatoni no. 843 until al dente in salted boiling water.
- When cooked, drain the pasta and add it directly to the pan with the sauce, stirring well to mix.
- Plate the pasta, top with the meatballs, then finish with a drizzle of oil and a few basil leaves.
Rigatoniwith vegetarian meatballs
N. 843
25 min
45 min
4 people
Easy
INGREDIENTS
Italian Wheat Rigatoni no. 843 350 g
Tomato passata 700 ml
Carrots 2
Onion 1
Extra virgin olive oil to taste
Fresh basil to taste
For the vegetarian meatballs:
Cooked pulses (lentils, chickpeas or beans) 250 g
Egg 1
Breadcrumbs 50 g
Garlic clove 1
Chopped parsley to taste
Extra virgin olive oil to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Linguine
N. 811 - Senatore Cappelli italian wheat
RECOMMENDED RECIPES
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