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Ingredients

• 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-oz can)
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 3/4 pound rigatoni

Description

This Acadian And Creole Style Cooking Style Has 3 Ingredient Foundation - Onion, Celery, And Green Bell Pepper. This Dish Starts With A Trio And Is Enhanced By Garlic, Tomatoes, And The Deliciously Hot Andouille Sausage.

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