"Acadian Rigatoni Recipe"
Source: Quick from Scratch - Pasta
recipe courtesy of Cooking.com
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
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
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 pound rigatoni
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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.
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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From updates of traditional Italian, Asian, and American recipes to
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