Ingrédients pour Acadian Rigatoni
- 2 tablespoons olive oil
- 1 pound hot Italian sausage
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound rigatoni pasta
- 1 1/2 tablespoons tomato paste (for creamy variation)
- 1 cup heavy cream (for creamy variation)
- 1/4 teaspoon red pepper flakes (for mild sausage adaptation)
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Comment préparer Acadian Rigatoni
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add 1 pound of hot Italian sausage (casings removed and cut into 1-inch pieces) and cook, stirring frequently, for 3 minutes until lightly browned.
- Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced). Stir to combine.
- Cover the pan and cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
- While the sauce simmers, cook 1 pound of rigatoni in a large pot of boiling salted water according to package directions (about 14 minutes).
- Drain the pasta and add it to the pan with the sauce. Toss gently to coat.
- **Creamy Acadian Rigatoni Variation:** For a richer, creamier experience, substitute the crushed tomatoes with 1 1/2 tablespoons of tomato paste, 1 cup of heavy cream, and 1 1/2 teaspoons of salt. This variation cooks slightly faster (omit step 6).
- **Mild Sausage Adaptation:** If you prefer a milder dish, use 1 pound of mild Italian sausage and add 1/4 teaspoon of red pepper flakes along with the salt and pepper in step 5.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
20g
Fat
62g
Carbs
26g
