Rigatoni with Tofu Meatballs

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.

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.