Ingredients
1tbspcooking oil
1lbandouille,or other spicy sausage such as hot Italian
1onion
2celery ribs
1large green bell pepper
2garlic cloves
1½cupstomatoes in thick puree,(16 oz), crushed, canned
1¼tspsalt
½tspfresh ground black pepper
¾lbrigatoni
Preparation
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 for about 10 minutes, stirring occasionally, until the vegetables are soft.
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 for about 14 minutes until just done. Drain and toss the pasta with the sauce.
Serve warm, and enjoy!
