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Acadian Rigatoni

Source: Quick from Scratch - Pasta
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
Three ingredients form the foundation of Creole and Acadian cookery - onion, celery, and green bell pepper. Our dish starts with this trio and is enhanced by garlic, tomatoes, and the deliciously hot andouille sausage.
1 tablespoon cooking oil
1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 pound rigatoni
Acadian Rigatoni Recipe at
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.


Creamy Acadian Rigatoni
For a creamy version of this dish, use 1 1/2 tablespoons tomato paste, 1 cup of cream, and an additional 1/2 teaspoon of salt in place of the canned tomatoes in puree. This variation, while more luxurious, is actually a little quicker.

Andouille Substitutions

If neither andouille nor hot Italian sausage is available, use a mild sausage and add 1/4 teaspoon of dried red-pepper flakes with the tomatoes and salt.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 767
Fat. Total: 41g
Fiber: 5g
Carbohydrates, Total: 72g
Sodium: 1629mg
% Cal. from Fat: 48%
Cholesterol: 86mg
Protein: 29g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Mark, GA Reviewed: 11/08/2006
I thought this was pretty good. No one else in the family liked it! It was easy to fix. I had some sausage left over from an earlier recipe so I figure I would use it up on this. I had just a little under the amount of sausage it recommends using. Next time I will make sure I have a little over ( I'm a meat lover ). Other than chopping the sausage into very small bit size chunks and the amount of sausage I used, I did everything else as directed.
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