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Pressure Cooker Rigatoni with Sausage & Peas

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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

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. 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. 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.

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