Best 2 Pressure Cooker Rigatoni With Sausage Peas Recipes
Indulge in the symphony of flavors with our pressure cooker rigatoni with sausage and peas! This delectable dish combines succulent Italian sausage, vibrant peas, and perfectly cooked rigatoni in a rich and savory tomato sauce. Prepared in a trusty pressure cooker, this culinary masterpiece is ready in no time, making it a weeknight savior.
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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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.
Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh vegetables, good-quality sausage, and flavorful cheese.
- Don't overcrowd the pot: When cooking the pasta, be sure not to overcrowd the pot. This will prevent the pasta from cooking evenly.
- Cook the pasta al dente: Pasta should be cooked al dente, or slightly firm to the bite. This will help it hold its shape and texture in the sauce.
- Use a good quality pressure cooker: A good quality pressure cooker will make cooking the pasta and sauce much easier. Make sure the cooker is large enough to accommodate all of the ingredients.
- Be careful when opening the pressure cooker: When the cooking time is complete, be careful when opening the pressure cooker. Allow the pressure to release naturally before opening the lid.
Conclusion:
Pressure cooker rigatoni with sausage and peas is a quick and easy meal that is perfect for busy weeknights. The pasta is cooked in the pressure cooker along with the sausage and peas, resulting in a flavorful and hearty dish. This recipe is also easily customizable, so you can add or omit ingredients to suit your own taste.
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