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  RECIPE TITLE "Acadian Rigatoni Recipe"
Source: Quick from Scratch - Pasta
recipe courtesy of Cooking.com

yields Serves 4time --- difficultyeasy

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.

WINE RECOMMENDATION:
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.

  RECIPE INGREDIENTS

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


Food & Wine Magazine
Published Monthly, 12 Issues: you save 45%
Food & Wine focuses on cooking and lifestyle, with both American and international cuisine. Those with a passion for wine will find comprehensive coverage of vineyards and reviews. Recipes also feature wine suggestions. Food & Wine also focuses on travel extensively with hotel suggestions and restaurant reviews. You will also find shopping guides and entertaining are also topics the magazine covers. Founded in 1978 by Michael and Ariane Batterberry, Food & Wine magazine is published by American Express Publishing.

  RECIPE METHOD

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.

VARIATION

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.

  Nutrition Facts
Serves 4
Facts per Serving
Calories: 767 Fat: 41g Carbohydrates: 72g
Cholesterol: 86mg Sodium: 1629mg Protein: 29g
Fiber: 5g % Cal. from Fat: 48% % Cal. from Carbs: 38%


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