- Special Pricing
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.
The fiery sausage and the acidity of the tomatoes and peppers will go very well with a refreshing slightly chilled red wine – a Chianti from Italy or a Pinot Noir from California.
- 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
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.
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.
nutrition information per serving
767 calories; 41g total fat; 86mg cholesterol; 1629mg sodium; 72g carbohydrates; 5g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .