Acadian Rigatoni
Dive into the bold flavors of the South with Acadian Rigatoni, a hearty pasta dish inspired by Cajun cuisine. This recipe combines tender rigatoni with smoky andouille sausage, a medley of the "holy trinity" of vegetables (onion, bell pepper, and celery), and a rich, creamy sauce infused with Cajun seasoning and smoked paprika. Topped with melted Parmesan cheese and fresh herbs, this comfort food classic delivers a perfect balance of spice, creaminess, and savory depth. Ready in just 45 minutes, it’s an easy yet impressive option for weeknight dinners or casual gatherings. Serve this dish hot and garnish liberally with fresh parsley and green onions for a vibrant finishing touch. Perfect for lovers of Louisiana-inspired flavors!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 12 oz andouille sausage, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1.5 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 cup Parmesan cheese, grated
- 3 stalks green onions, sliced
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the sliced andouille sausage, cooking for 4-5 minutes until browned. Remove the sausage and set aside.
In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring the mixture is smooth and lump-free. Bring to a gentle simmer.
Stir in the heavy cream, Cajun seasoning, and smoked paprika. Simmer for 3-4 minutes until the sauce thickens slightly.
Add the cooked sausage back into the skillet, mixing well. Season with salt and black pepper to taste.
Toss in the cooked rigatoni pasta, ensuring it is evenly coated with the sauce.
Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
Garnish with sliced green onions and chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 10864 mg | 472% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.6 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1194 mg | 92% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
