Name: Pressure Cooker Rigatoni with Sausage & Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 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

With a tomatoey 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

Ingredients

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

Instructions

1 Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 4-6 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Press cancel. Stir in next 5 ingredients; pour in water.

2 Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 6 minutes. Quick-release pressure. Stir in cream; heat through. Top with cheese and, if desired, fresh basil.