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Pressure Cooker Rigatoni with Sausage & Peas

TOTAL TIME: Prep: 10 min. Cook: 20 min. YIELD: 6 servings.
With a tomatoey 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

Ingredients

  • 1 pound bulk 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
  • 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

  • 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 4-6 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Press cancel. Stir in next 5 ingredients; pour in water.
  • 2. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 6 minutes. Quick-release pressure. Stir in cream; heat through. Top with cheese and, if desired, fresh basil.

Nutrition 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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