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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

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.

Step 2

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.

Step 3

In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Gradually whisk in the chicken broth, ensuring the mixture is smooth and lump-free. Bring to a gentle simmer.

Step 7

Stir in the heavy cream, Cajun seasoning, and smoked paprika. Simmer for 3-4 minutes until the sauce thickens slightly.

Step 8

Add the cooked sausage back into the skillet, mixing well. Season with salt and black pepper to taste.

Step 9

Toss in the cooked rigatoni pasta, ensuring it is evenly coated with the sauce.

Step 10

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Step 11

Garnish with sliced green onions and chopped parsley before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	2047 grams (2047.0g)

Amount per serving	% Daily Value*
Calories	3419

Total Fat 234.60g	301%
Saturated Fat 112.10g	561%
Polyunsaturated Fat 2.00g
Cholesterol 626mg	209%
Sodium 10864mg	472%
Total Carbohydrate 196.40g	71%
Dietary Fiber 19.70g	70%
Total Sugars 22.60g
Protein 120.00g	240%

Vitamin D 5IU	23%
Calcium 1194mg	92%
Iron 15mg	83%
Potassium 2373mg	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.

Source of Calories

Fat: 62.5%

Protein: 14.2%

Carbs: 23.3%