Smoked Andouille Sausage with Peppers and Rigatoni Recipe
Recipe type: Main
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tablespoon cooking oil
  • 1 package smoked Andouille Sausage or smoked polish (14-16 ounces)
  • 1 green bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 small onion (sliced)
  • ½ cup celery (thinly sliced)
  • 2 teaspoons fresh garlic (minced)
  • 1 can crushed tomatoes (28 ounces)
  • 1 teaspoon Creole seasoning (or to taste)
  • ½ teaspoon ground red pepper (or to taste)
  • ½ teaspoon thyme
  • ¼ teaspoon salt
  • 1 package rigatoni (16 ounces cooked to package directions)
  1. Cook rigatoni to package directions; while the rigatoni is cooking cut up the vegetables and sausage.
  2. In a large skillet using the oil brown the sausage. Add the onion, peppers, celery and garlic and cook until tender crisp, or to your desired doneness.
  3. Reduce the temperature to medium and mix in the crushed tomatoes, then season with the Creole, thyme, red pepper and salt. Cook for about 15 minutes or until heat through.
  4. Serve over rigatoni.
Recipe by Free Delicious Italian Recipes | Simple Easy Recipes Online | Dessert Recipes at