Acadian Rigatoni

Acadian Rigatoni
Photo by © Melanie Acevedo

Ingredients

  • 1 onion, chopped
  • 1 onion, chopped
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • ¾ pound rigatoni
  • ¾ pound rigatoni
  • ½ teaspoon fresh-ground black pepper
  • + 13 more ingredients
    • 1 ¼ teaspoons salt
    • ½ teaspoon fresh-ground black pepper
    • 2 cloves garlic, chopped
    • 1 ¼ teaspoons salt
    • 2 cloves garlic, chopped
    • 1 large green bell pepper, chopped
    • 1 large green bell pepper, chopped
    • 2 ribs celery, chopped
    • 2 ribs celery, chopped
    • 1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
    • 1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
    • 1 ½ cups canned crushed tomatoes in thick puree (one 16-ounce can)
    • 1 ½ cups canned crushed tomatoes in thick puree (one 16-ounce can)

1. 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 tomat...

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