PRESSURE COOKER PASTA DINNER

Pressure Cooker Pasta Dinner image

Provided by Tracy McBurney @MaryKaygirl

Categories Pasta

Number Of Ingredients 13

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2 pound(s) hot italian sausage, casings removed and crumbled (about 4 links)
2 - red bell peppers, cut into large chunks
1 - yellow bell pepper, cut into large chuks
2 - cloves garlic, minced
pinch(es) crushed red pepper flakes
1/2 cup(s) red wine
2 cup(s) chicken stock
1 can(s) (28 oz) crushed tomatoes
1 can(s) (8.5 oz) jar sun-dried tomatoes, drained
1 jar(s) (14 oz) marinated, water packed artichokes, drained
12 ounce(s) dried rigatoni pasta
- salt & pepper to taste
- grated parmesan cheese (optional)

Steps:

Pre-heat the pressure cooker using the brown setting.
Add the crumbled sausage and cook util browned. Remove the sausage with a slotted spoon and set aside. Add the peppers, garlic and red pepper flakes to the cooker and cook for a few minutes. Add the wine and bring to a simmer. Add the chicken stock, crushed tomatoes, sun-dried tomatoes and artichokes, and return the sausage to the pan. Stir i the rigatoni, pushing it under the liquid and lock the lid in place.
Pressure cook on HIGH for 7 minutes.
Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.