PRESSURE COOKER RIGATONI WITH SAUSAGE & PEAS

Pressure Cooker Rigatoni with Sausage & Peas image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Cook and crumble sausage until no longer pink, 4-6 minutes. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next five ingredients; pour in water. Lock lid; close pressure-release valve. Select manual setting; adjust pressure to low and set time for 6 minutes. When finished cooking, quick-release pressure. Press cancel. , Stir in cream; heat through. Top with cheese and, if desired, fresh basil.