Pressure Cooker Rigatoni with Sausage & Peas

Name: Pressure Cooker Rigatoni with Sausage & Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

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

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. 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; close pressure-release valve. Select manual setting; adjust pressure to low and set time for 6 minutes. When finished cooking, quick-release pressure. Press cancel.
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.

Originally published as Rigatoni alla buttera (Rigatoni with sausage and peas) in Slow Cooker 2017

Reviews

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Average Rating:

Damian

Jan 7, 2019

This sounded like a great recipe so I decided to make it this past weekend. I added a small finely chopped onion along with the minced garlic and used goat cheese, not feta (I didn't sprinkle it on top as the recipe suggested - what I actually did was use a little bit more than the recipe called for and stirred it into the pasta at the end, letting it melt throughout). I also substituted a half teaspoon of Cajun seasoning for the red pepper flakes. As the previous reviewer mentioned, there was a lot more liquid than the photograph of the finished recipe would suggest, which alarmed me at first. As the dish cooled, the sauce thickened a bit. After refrigerating the leftovers overnight, the sauce was no longer thin and it reheated quite nicely in the microwave. In fact, as with many Italian dishes, the flavors blended together and it actually tasted better the next day. This would be a great dish to make in advance and then pull out the next day to reheat and serve, but I would suggest stirring in a couple of tablespoons of flour to thicken the liquid if you would like to eat it right after preparing. I ended up enjoying this recipe and would definitely make it again.
ellimaye1

Jan 7, 2019

I was looking forward to this but was disappointed. I made as stated (husband picked up the tomatoes and got fire roasted so the flavor of the sausage didn't come through). I was much more liquid-y than the picture. The best part was the melted feta as it was slightly gooey.