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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, 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 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. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta, add the sauce. WINE RECOMMENDATION: |