Rigatoni and "Meat" Sauce

Update: Over the past year or two I have been learning a lot about genetically modified organisms (GMOs) in our food supply that is concerning to me. Therefore, I can no longer support companies, such as Morningstar (owns Worthington and Loma Linda), that openly admit to using GMO ingredients in their products. I am currently looking for suitable substitutes to use in recipes like the one below. For more information on GMOs and alternatives to purchase, please check out Non-GMO Project.  

This is a super hearty sauce made using the marinara sauce recipe found here and some imitation burger. Of course, you meat-eaters could substitute real beef I suppose. However, I am not responsible for the results if it doesn't work! I don't claim to know anything about that stuff. Most die-hard meat-eaters usually vehemently deny this, but I dare say they couldn't tell the difference if they didn't know it was veggie-burger...At least, that's what I hear from the honest ones : )  


Ingredients:

•  1 batch marinara sauce (link to recipe above)
•  1 lb equivalent of the veggie-burger of your choice, such as Morningstar Griller Crumbles, Worthington brand burger, etc
• 2+ tbsp Worcestershire sauce 
• salt and pepper
• rigatoni pasta

When the sauce is about done (or if made previously, just heat it up), heat a bit of oil in a skillet and then add the burger. Season with some salt and pepper and cook for about 10-12 minutes over medium heat. Add a couple tablespoons of Worcestershire sauce and mix in.  If you are opposed to using this due to the anchovies (doesn't bother me), maybe use some balsamic vinegar instead and add it to the sauce directly. Then it would be vegan as well. 

Add the burger to the pot with the simmering sauce and mix together well. Let this simmer for a few more minutes. Taste to see if you would like to add a little more Worcestershire sauce. I usually add a splash or two more. 

Oh, and at some point you want to cook some pasta. Save a little water to mix with the sauce. I strongly recommend using rigatoni. The big, thick noodles work really well with the meaty, thick sauces. Cook the amount of pasta you need according to how many you're serving and add enough sauce to generously cover the pasta. You can save leftover sauce in the freezer.

Grate some parmesan or asiago cheese over the top if you want. If you had sauce already made like I did, this makes for a simple, quick, and hearty meal. This sauce would probably make great "meat" lasagne as well!