Acadian Rigatoni

Acadian Rigatoni
Photo by © Melanie Acevedo

Ingredients

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

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...

View full recipe at My Recipes

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