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      RECIPE TITLE "Acadian Rigatoni Recipe"
    Source: Quick from Scratch - Pasta,
    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

    Ultimate Pasta
    Ultimate Pasta Ultimate Pasta opens with a gallery of irresistible pasta dishes illustrated with superb close-up photography. There are pasta dishes here for every occasion and every taste, all created by international award-winning author Julia dell Crode. The easy-to-follow instructions and tasting notes, and the expertise of an author passionate about her subject, enable you to choose ingredients that hve a natural affinity with each type of pasta.

      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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    How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
    One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
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    For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
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