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 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; 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 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
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; 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.