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Pressure Cooker Rigatoni with Sausage & Peas Recipe

Pressure Cooker Rigatoni with Sausage & Peas Recipe
Pressure Cooker Rigatoni with Sausage & Peas Recipe photo by Taste of Home
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Pressure Cooker Rigatoni with Sausage & Peas Recipe

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With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 12 ounces uncooked rigatoni or large tube pasta
  • 1-1/2 cups frozen peas (about 6 ounces)
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 4 cups water
  • 1/2 cup heavy whipping cream
  • 1/2 cup crumbled goat or feta cheese
  • Thinly sliced fresh basil, optional

Directions

Select saute setting and adjust for high heat in a 6-qt. electric pressure cooker. Cook and crumble sausage until no longer pink, 4-6 minutes. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next five ingredients; pour in water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Stir in cream; heat through. Top with cheese and, if desired, fresh basil. Yield: 6 servings.
Originally published as Easy Rigatoni with Sausage & Peas in Slow Cooker 2017 2017, p237

Nutritional Facts

1-2/3 cups: 563 calories, 28g fat (12g saturated fat), 75mg cholesterol, 802mg sodium, 60g carbohydrate (11g sugars, 7g fiber), 23g protein.

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  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste
  • 12 ounces uncooked rigatoni or large tube pasta
  • 1-1/2 cups frozen peas (about 6 ounces)
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 4 cups water
  • 1/2 cup heavy whipping cream
  • 1/2 cup crumbled goat or feta cheese
  • Thinly sliced fresh basil, optional
  1. Select saute setting and adjust for high heat in a 6-qt. electric pressure cooker. Cook and crumble sausage until no longer pink, 4-6 minutes. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next five ingredients; pour in water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to low and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  2. Stir in cream; heat through. Top with cheese and, if desired, fresh basil. Yield: 6 servings.
Originally published as Easy Rigatoni with Sausage & Peas in Slow Cooker 2017 2017, p237

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