I wish I had turned down the heat a little bit in this recipe, but what is hot to me seems to be mild for other people; my wife said it was perfect. Depending on what you like you may want to season this recipe to taste.
Depending how large of an area you live in Andouille sausage may be a little hard to find. I have included a description in case you are not familiar with this sausage.
“Andouille is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. Andouille is mostly associated with Cajun cooking”. (Cajun grocer)
With that being said if you can’t find Andouille, substitute smoked polish sausage in its place.
This Smoked Andouille Sausage with Peppers and Rigatoni Recipe is a simple recipe with not a lot of cooking time. Most of the time involved is taken up by preparing the vegetables for the sauce, but you can easily cut the time down, if you cut the vegetables while the rigatoni is cooking. I prepared the recipe as written and thought it was a little on the hot side, so as I suggested earlier I would season the recipe to taste.
This Smoked Andouille Sausage with Peppers and Rigatoni Recipe has a good combination of flavors so if you like Cajun foods give this one a try. Enjoy
- 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)
- 1/2 cup celery (thinly sliced)
- 2 teaspoons fresh garlic (minced)
- 1 can crushed tomatoes (28 ounces)
- 1 teaspoon Creole seasoning (or to taste)
- 1/2 teaspoon ground red pepper (or to taste)
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1 package rigatoni (16 ounces cooked to package directions)
- Cook rigatoni to package directions; while the rigatoni is cooking cut up the vegetables and sausage.
- 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.
- 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.
- Serve over rigatoni.