Acadian Rigatoni


  • 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


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.

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