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prep time
cook time
method
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yield
4 servings
Ingredients
- 1 tablespoon cooking oil
- 1 pound andouille or other spicy sausage such as hot italian,casing removed, sausage cut into 1 inch pieces
- 1 - onion,chopped
- 2 - rib celery,chopped
- 1 large green bell pepper,chopped
- 2 cloves garlic,chopped
- 1 1/2 cans canned crushed tomatoes in thick puree (one 16oz can)
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 pound rigatoni pasta, uncooked
How To Make acadian rigatoni
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Step 1In 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.
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Step 2In a large pot of boiling,salted water,cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
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