Andouille and Peppers Over Rigatoni

By JJCR

Ingredients

• 1 tbsp. vegetable oil
• 1 (14 oz.) package smoked andouille sausage, sliced
• 1 green pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 small onion, cut into strips
• 1/2 cup chopped celery
• 2 tsp. minced garlic
• 1 (28 oz.) can crushed tomatoes
• 1 tsp. Creole seasoning
• 1/2 tsp. ground red pepper
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1 (16 oz.) package rigatoni pasta, cooked and kept warm
• Freshly ground black pepper ( optional)

Preparation

Step 1

1. In a large skillet, heat oil over medium high heat. Add sausage, and cook for 6 minutes, stirring frequently or until sausage is browned. Add peppers, onion, celery, and garlic; cook for 6 minutes or until vegetables are tender.

2. Stir in tomatoes, Creole seasoning, red pepper, thyme, and salt. Reduce heat to medium and cook, stirring frequently, for 5 minutes or until heated through. Serve over pasta. Sprinkle with black pepper, if desired.


PAULA DEEN & FRIENDS