Created by lazyme on February 19, 2015
Step 1: In a large frying pan, heat the oil over moderate heat.
Step 2: Add the sausage and cook, stirring, for 3 minutes.
Step 3: Stir in the onion, celery, green pepper, and garlic.
Step 4: Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
Step 5: Add the tomatoes, salt, and black pepper.
Step 6: Cover and simmer for 15 minutes longer.
Step 7: In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
Step 8: Drain and toss the pasta with the sauce.
Step 9: Creamy Acadian Rigatoni
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.
Step 11: ANDOUILLE SUBSTITUTIONS:
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.