Acadian Rigatoni

Acadian Rigatoni
Photo by © Melanie Acevedo


  • 1 ¼ teaspoons salt
  • ½ teaspoon fresh-ground black pepper
  • ¾ pound rigatoni
  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
  • 2 ribs celery, chopped
  • + 3 more ingredients
    • 1 large green bell pepper, chopped
    • 2 cloves garlic, chopped
    • 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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