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. Plus: More Pasta Recipes
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.
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.