Pressure Cooker Rigatoni and Sausage Recipe2022-01-06
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3m
- Ready In: 13m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.1 g
Trans Fat0 g
Unsaturated Fat1.2 g
Pressure cooker rigatoni and sausage recipe. Italian pasta with sausages and spices cooked in an electric pressure cooker. Quick and easy! Are you looking for more easy and delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
The Benefits of Cooking Pasta in a Pressure Cooker
The pressure cooker is the best cooking pot for pasta. It cooks pasta in a fraction of the time it would take to cook the same amount in a pot on the stove. Plus, it’s dishwasher safe and can be used over and over again.
Pasta is one of those dishes that you might think can only be made in a pot on the stove. But there are actually many advantages to cooking your pasta in a pressure cooker. For one thing, it’s much faster than using a regular pot because you don’t have to wait for the water to boil before adding your noodles (which takes about 10 minutes). Plus, it’s dishwasher-safe and can be used over and over again!
Conclusion: What are Your Favorite Tips & Tricks for Pressure Cooking?
Pressure cooking has been around for centuries and is one of the most popular methods for cooking food. It is a great way to save time as it can cook food in less than half the time required in a conventional oven.
There are many tips and tricks that you can use to pressure cook your food, but these are some of the most popular ones:
– Use enough liquid to cover the ingredients. The more liquid you add, the shorter amount of time it will take to cook.
– Leave space at the top of your pot so that steam can escape and prevent any accidents with pressure buildup.
– Use a natural release method instead of quick release as this helps prevent any potential accidents with pressure buildup.
You may also like Beef Lo Mein, another tasty dish cooked in a pressure cooker.
Pressure Cooker Rigatoni and Sausage Recipe
- 3¾ cups (930 ml) beef broth
- 1 pound (480 g) uncooked rigatoni pasta
- 3/4 pound (360 g) Italian smoked sausages, sliced into rounds
- 28 oz (840 ml) can crushed tomatoes
- 1 tablespoon minced garlic
- 1/4 cup (60 ml) tomato paste
- 1 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- 1/2 cup (125 ml) heavy cream
- salt and freshly ground black pepper, to taste
- grated Mozzarella cheese, for serving
Place uncooked rigatoni in the bottom of the pressure cooker. Pour the beef broth over the pasta, making sure the liquid covers the pasta completely. Add sliced sausages in an even layer over pasta. Add crushed tomatoes, garlic, tomato paste, basil, and red pepper flakes. Do not stir!
Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Natural Release method, bring pressure to normal. Unlock and open the lid. Stir the pasta well.
Stir half-and-half into the pasta mixture. Season to taste with salt and black pepper. Transfer to serving plates. Sprinkle each plate with grated Mozzarella cheese. Serve hot.