Creole Rigatoni with Andouille Sausage



  • 1 tablespoon cooking oil
  • 1 pound andouille with casings removed & cut into 1-inch pieces
  • 1 chopped onion
  • 2 chopped ribs celery
  • 1 large chopped green bell pepper
  • 2 chopped cloves garlic
  • 1 16 oz can of crushed tomatoes in thick puree
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 3/4 pounds rigatoni


n 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.