Best 3 Acadian Rigatoni Recipes

**Acadian Rigatoni: A Unique Fusion of Italian and Cajun Flavors**

Embark on a culinary journey to the heart of Louisiana with Acadian Rigatoni, a dish that harmoniously blends the vibrant flavors of Cajun cuisine with the rustic charm of Italian pasta. This delectable dish features tender rigatoni pasta enveloped in a rich and flavorful sauce made with aromatic Cajun spices, succulent shrimp, tender chicken, and a medley of colorful bell peppers and onions. As you savor each bite, the harmonious blend of Cajun heat and Italian herbs tantalizes your taste buds, leaving you with a satisfying and unforgettable dining experience. This article presents a collection of Acadian Rigatoni recipes that cater to diverse dietary preferences and cooking styles, ensuring that everyone can indulge in this unique and delectable fusion dish.

Here are our top 3 tried and tested recipes!

ACADIAN RIGATONI

Acadian Rigatoni image

Three ingredients form the foundation of Creole and Acadian cookery-onion, celery and green bell pepper. Our dish starts with this trio and is enhanced by garlic, tomatoes and the deliciously hot andouille sausage.

Categories Rigatoni acadian

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp. Cooking oil
1 lb. andouille or other spicy sausage such as hot Italian
1 onion
2 ribs celery
1 large green bell pepper
2 cloves garlic
1 1/2 c. canned crushed tomatoes in thick puree (one 16-ounce can)
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
3/4 lb. 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

Acadian Rigatoni image

I've made this using the creamy version and Portuguese sausage. You can make this with any spicy sausage, such as hot Italian sausage, casings removed, and cut into 1-inch pieces.

Provided by lazyme

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
1 lb andouille sausage, cut into 1-inch pieces
1 onion, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 (16 ounce) can crushed tomatoes, in thick puree
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 lb rigatoni pasta

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.

Nutrition Facts : Calories 810.5, Fat 38.7, SaturatedFat 12.5, Cholesterol 136.5, Sodium 2282.9, Carbohydrate 79.8, Fiber 6.7, Sugar 5.1, Protein 36.6

ACADIAN RIGATONI

Acadian Rigatoni image

A really yummy Creole inspired dish with andouille sausage.

Provided by Jamallah Bergman @pmyodb1

Categories Pasta

Number Of Ingredients 10

Ingredients

1 tablespoon(s) cooking oil
1 pound(s) andouille or other spicy sausage such as hot italian,casing removed, sausage cut into 1 inch pieces
1 - onion,chopped
2 - rib celery,chopped
1 large green bell pepper,chopped
2 clove(s) garlic,chopped
1 1/2 can(s) canned crushed tomatoes in thick puree (one 16oz can)
1 1/4 teaspoon(s) salt
1/2 teaspoon(s) fresh ground black pepper
3/4 pound(s) rigatoni pasta, uncooked

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.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
Don't be afraid to experiment: Feel free to add your own personal touch to the recipes. For example, you could add different types of vegetables, cheeses, or herbs.
Pay attention to cooking times: Overcooked pasta, meat, or vegetables will be tough and chewy. Be sure to follow the directions in the recipe carefully.
Taste as you go: Season your dish to taste. This means tasting it at different stages of the cooking process and adding more salt, pepper, or other seasonings as needed.

Conclusion:

The Acadian Rigatoni recipes provided in this article offer a delightful blend of flavors and textures. With a focus on fresh ingredients and traditional techniques, these dishes are sure to impress your family and friends. Whether you are looking for a hearty main course or a comforting side dish, these recipes have something for everyone. So gather your ingredients, put on your apron, and get ready to create a delicious Acadian-inspired meal. Bon appétit!