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Acadian Rigatoni

Three ingredients form the foundation of Creole and Acadian cookery--onion, celery, and green bell pepper. Our dish starts with this trio and is enhanced by garlic, tomatoes, and the deliciously hot andouille sausage.

  • Servings: 4

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  • 1 tablespoon cooking oil
  • 1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 large green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 3/4 pound rigatoni


  1. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
  2. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.


Andouille Substitutions: If neither andouille or hot Italian sausage is available, use a mild sausage and add 1/4 teaspoon of dried red-pepper flakes with the tomatoes and salt. Variation: Creamy Acadian Rigatoni For a creamy version of this dish, use 1 1/2 tablespoon 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.

Suggested Pairing

The fiery sausage and the acidity of the tomatoes and peppers will go very well with a refreshing slightly chilled red wine—a Chianti from Italy or a Pinot Noir from California.

Photo © The Jewels of New York Published March 2012

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