Rigatoni and “Meatballs” with Sweet Pepper Tomato Sauce

White bowl filled with rigatoni and meatballs and parsley garnish.
Prep Time 20 mins
Cook Time 90 mins
Total Time 1 hr 50 mins
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2192
Best Season: Suitable throughout the year
Description

Vegan rigatoni and meatballs with sweet pepper tomato sauce combine to create a hearty pasta that captures every bit of the robust sauce, while the flavorful meatballs add a satisfying, savory bite that makes this meal feel both cozy and special.

Slow-simmered sweetness from the peppers blends beautifully with the rich tomato base, creating a sauce that’s vibrant, comforting, and full of depth. Whether you’re serving it for a family dinner, sharing it with friends, or simply treating yourself to a comforting bowl of pasta, this dish delivers the perfect balance of hearty textures and bold, satisfying flavors.

Warm, filling, and irresistibly delicious, it’s the kind of meal that turns an ordinary evening into something memorable.

Ingredients
  • 12 ounces rigatoni pasta
  • 2 tablespoons extra virgin olive oil
  • 1 each red, yellow, and green bell pepper (seeded, small dice)
  • 1 medium white or yellow onion (small dice)
  • 3 cloves of crushed garlic
  • 1/3 cup dry red wine (merlot or cabernet) (optional)
  • 30 ounces diced tomatoes
  • 30 ounces tomato sauce
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon each, salt and pepper
  • 1/2 teaspoon vegan parmesan (shredded, plus extra for garnish)
  • 2/3 cup non-dairy milk
  • 12 ounces plant-based meatballs (frozen)
Instructions
  1. 1

    Heat a large saucepan over medium heat, then add the olive oil.

  2. 2

    Add the peppers and onion, then sauté for 5 to 7 minutes, until the vegetables are tender.

  3. 3

    Add the garlic and continue to cook for 1 to 2 minutes.

  4. 4

    Stir in the red wine (if using) and continue cooking, letting it reduce for 1 to 2 minutes so the alcohol can burn off. 

  5. 5

    Add the diced tomatoes and tomato sauce. Bring the mixture to a simmer, stirring often.

     

  6. 6

    Stir in parsley, oregano, basil, red pepper flakes, salt, and pepper seasonings. Reduce the heat and continue to simmer gently for about 1 hour, stirring often.

  7. 7

    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.

     

  8. 8

    When the sauce has simmered for about an hour, stir in the Parmesan cheese and the non-dairy milk.

  9. 9

    Stir in the meatballs and bring the sauce back up to a simmer.

  10. 10

    Continue to simmer gently for 10 to 12 minutes, stirring often, until the meatballs are heated through.

     

  11. 11
    White bowl filled with rigatoni and meatballs and parsley garnish.

    Gently fold in the rigatoni pasta. It's now ready to serve. Sprinkle individual servings with additional shredded Parmesan cheese and fresh chopped parsley if desired.

Nutrition Facts

Servings 4

Serving Size 1/4 of the recipe (approximately 2 cups)

Amount Per Serving
Calories 548kcal
% Daily Value *
Total Fat 16.8g26%
Saturated Fat 2.8g14%
Sodium 842mg36%
Potassium 986mg29%
Total Carbohydrate 77.4g26%
Dietary Fiber 9.2g37%
Sugars 11.6g
Protein 22.8g46%
Vitamin A 3240 IU
Vitamin C 86 mg
Calcium 118 mg
Iron 6.2 mg
Vitamin E 2.8 mg
Vitamin K 34 mcg
Vitamin B6 0.54 mg
Folate 118 mcg
Magnesium 82 mg
Zinc 2.4 mg
Selenium 28 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan recipe for rigatoni and meatballs
Read it online: https://sproutfulkitchen.com/recipe/rigatoni-and-meatballs-with-sweet-pepper-tomato-sauce/