Acadian Rigatoni Recipe

Ingredients for Acadian Rigatoni

• Cooking Oil
• Andouille Sausage
• 1 medium onion, chopped
• Celery Ribs
• Green Bell Pepper
• Garlic Cloves
• Crushed Tomatoes
• 1 teaspoon salt
• Fresh Ground Black Pepper
• Rigatoni Pasta

How to Make Acadian Rigatoni

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
2. 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.
3. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced). Stir to combine.
4. Cover the pan and cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 10 minutes.
5. Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Cover and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
7. While the sauce simmers, cook 1 pound of rigatoni in a large pot of boiling salted water according to package directions (about 14 minutes).
8. Drain the pasta and add it to the pan with the sauce. Toss gently to coat.
9. **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).
10. **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.