Best Pressure Cooker Rigatoni With Sausage Peas Recipes

RIGATONI WITH SAUSAGE & PEAS

Rigatoni with Sausage & Peas image

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

Ingredients

12 ounces uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
4 garlic cloves, minced
1/4 cup tomato paste
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/2 cups frozen peas
1/2 cup heavy whipping cream
1/2 cup crumbled goat or feta cheese
Thinly sliced fresh basil, optional

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.

CHEESY RIGATONI IN THE INSTANT POT®

Cheesy Rigatoni in the Instant Pot® image

Rigatoni pasta without the fuss in the Instant Pot®.

Provided by peloquinswife

Categories Pasta and Noodles Pasta by Shape Recipes

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

1 teaspoon vegetable oil
2 pounds ground beef
2 medium onions, finely chopped
4 stalks celery, thinly sliced
1 medium green bell pepper, finely chopped
4 cloves garlic, minced
5 ½ cups water
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package rigatoni pasta
2 tablespoons Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
2 cups shredded Cheddar cheese

Steps:

Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in Cheddar cheese, 1/2 cup at a time.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 59.9 g, Cholesterol 101.3 mg, Fat 31.6 g, Fiber 5.5 g, Protein 35.6 g, SaturatedFat 14 g, Sodium 855.6 mg, Sugar 13 g