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Pressure Cooker Rigatoni with Sausage & Peas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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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  • workinmomTX
    Sep 14, 2020

    This was very good! I added Italian seasoning because I didn’t think the basil was enough. I forgot the peas and used Parmesan cheese. I also used half of the cream. I will definitely make this again!

  • Shmatoo
    Jan 31, 2020

    This is an amazingly good and easy recipe I did in my Instant Pot. The change-ups I made were adding 1/2 tsp Italian seasoning for more flavor. I only used 1/4 cup cream (actually used non-dairy creamer) and stirred in 1/4 cup grated Parmesan cheese after the cooking. When it comes to pasta dishes, hubby is very particular...he loved this!

  • 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.