Acadian Rigatoni Recipes

ACADIAN RIGATONI

Steps:

• 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 with the sauce.
• Notes: If neither andouille nor hot Italian sausage is available, use a mild sausage and add 1/4 teaspoon of dried red-pepper flakes with the tomatoes and salt.
• Variation: Creamy Acadian Rigatoni For a creamy version of this dish, use 1 1/2 tablespoons tomato paste, 1 cup of cream, and an additional 1/2 teaspoon of salt in place of the canned tomatoes in puree. This variation, while more luxurious, is actually a little quicker.
• Wine Recommendation: The fiery sausage and the acidity of the tomatoes and peppers will go very well with a refreshing slightly chilled red wine-a Chianti from Italy or a pinot noir from California.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

ACADIAN RIGATONI

Steps:

• 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 with the sauce.
• VARIATION:.
• Creamy Acadian Rigatoni.
• For a creamy version of this dish, use 1 1/2 tablespoons tomato paste, 1 cup of cream, and an additional 1/2 teaspoon of salt in place of the canned tomatoes in puree. This variation, while more luxurious, is actually a little quicker.
• ANDOUILLE SUBSTITUTIONS:.
• If neither andouille nor hot Italian sausage is available, use a mild sausage and add 1/4 teaspoon of dried red-pepper flakes with the tomatoes and salt.