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Pressure Cooker Rigatoni and Sausage Recipe

2020-01-06
pressure cooker rigatoni and sausage recipe
  • Yield : 8 serving plates
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 13m

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Nutritional Info

This information is per serving.

  • Calories

    359

  • Fat

    8.5 g

  • Saturated Fat

    3.1 g

  • Cholesterol

    38.5 mg

  • Sodium

    800 mg

  • Carbohydrate

    54.5 g

  • Fiber

    4.1 g

  • Sugars

    7.3 g

  • Protein

    16.9 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

You may also like Beef Lo Mein, another tasty dish cooked in a pressure cooker.

Pressure Cooker Rigatoni and Sausage Recipe

Ingredients

  • 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

Method

Step 1

Place uncooked rigatoni in the bottom of the pressure cooker. Pour the beef broth over the pasta, making sure liquid covers 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!

Step 2

Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.

Step 3

Using the Natural Release method, bring pressure to normal. Unlock and open the lid. Stir the pasta well.

Step 4

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.

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