16 oz. whole wheat rigatoni noodles
3 cans stewed tomatoes, blended to desired chunkiness
1/4 to 1/2 c. vegan parmesan (or nutritional yeast)
3 small cloves garlic, minced
1/4 c. fresh parsley
1/8 to 1/4 t. crushed red pepper
• Prepare noodles, drain, rinse, and set aside.
• Saute garlic, parsley, crushed red pepper in water.
• Toss all ingredients together.