Acadian Rigatoni

Acadian Rigatoni

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Jamallah Bergman


A really yummy Creole inspired dish with andouille sausage.


★★★★★ 2 votes

4 servings


  • 1 Tbsp
    cooking oil
  • 1 lb
    andouille or other spicy sausage such as hot italian,casing removed, sausage cut into 1 inch pieces
  • 1
  • 2
    rib celery,chopped
  • 1 large
    green bell pepper,chopped
  • 2 clove
  • 1 1/2 can(s)
    canned crushed tomatoes in thick puree (one 16oz can)
  • 1 1/4 tsp
  • 1/2 tsp
    fresh ground black pepper
  • 3/4 lb
    rigatoni pasta, uncooked

How to Make Acadian 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.

Printable Recipe Card

About Acadian Rigatoni

Course/Dish: Pasta Pork
Other Tag: Quick & Easy

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