Ingredients
- 1 tablespoon oil (cooking oil)
- 1 pound andouille sausage (or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces)
- 1 yellow onion (chopped)
- 2 ribs celery (chopped)
- 1 large green bell pepper (chopped)
- 2 cloves garlic, chopped
- 1 1/2 cups crushed tomatoes (canned in thick puree, one 16-ounce can)
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 3/4 pound dry rigatoni pasta
How to Make
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Step 1: In a large frying pan, heat the oil over moderate heat.
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Step 2: Add the sausage and cook, stirring, for 3 minutes.
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Step 3: Stir in the onion, celery, green pepper, and garlic.
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Step 4: Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
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Step 5: Add the tomatoes, salt, and black pepper.
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Step 6: Cover and simmer for 15 minutes longer.
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Step 7: In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
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Step 8: Drain and toss the pasta with the sauce.
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VARIATION
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Step 9: Creamy Acadian Rigatoni
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Step 10: 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.
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Step 11: ANDOUILLE SUBSTITUTIONS:
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Step 12: 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.
We hope you enjoy this recipe!
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