Acadian Rigatoni Food

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.

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.

RIGATONI WITH CABBAGE AND FONTINA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
• Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.

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.