Acadian Rigatoni

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I've made this using the creamy version and portuguese sausage. You can make this with any spicy sausage, such as hot italian sausage, casings removed, and cut into 1-inch pieces.

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Steps

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In a large frying pan , heat the oil over moderate heat.

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Add the sausage and cook , stirring , for 3 minutes.

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Stir in the onion , celery , green pepper , and garlic.

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Cover the pan and cook over moderately low heat , stirring occasionally , until the vegetables are soft , about 10 minutes.

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Add the tomatoes , salt , and black pepper.

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Cover and simmer for 15 minutes longer.

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In a large pot of boiling , salted water , cook the rigatoni until just done , about 14 minutes.

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Drain and toss the pasta with the sauce.

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Variation:.

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Creamy acadian rigatoni.

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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.

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This variation , while more luxurious , is actually a little quicker.

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Andouille substitutions:.

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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.

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Ingredients

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cooking oil, andouille sausage, onion, celery ribs, green bell pepper, garlic cloves, crushed tomatoes, salt, fresh ground black pepper, rigatoni pasta