Sprig Originals's kitchen / Pressure Cooker Creamy Sausage Rigatoni
Pressure Cooker Creamy Sausage Rigatoni
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything goes in one pot: browned Italian sausage, rigatoni, and crushed tomatoes cook together under pressure in four minutes, then a splash of cream and a handful of parmesan turn the cooking liquid into a silky rosé sauce. No draining, no separate sauce pan, and dinner is on the table in about half an hour.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 medium yellow onion, chopped
- 4 cloves garlic, thinly sliced
- 12 oz rigatoni
- 2 1/2 cups water
- 1 28-oz can crushed tomatoes
- 1 1/2 tsp kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 3/4 cup grated parmesan
- 1/2 cup fresh basil leaves, torn
Instructions
- Set the pressure cooker to Sauté on high. Add the sausage and break it up with a wooden spoon, cooking 5 to 6 minutes until browned in spots and no longer pink. Leave the fat in the pot — it seasons the whole dish.
- Add the onion and garlic and cook 3 minutes, stirring, until the onion softens. Press Cancel. Pour in the water and scrape the bottom of the pot clean so nothing is stuck (this prevents a burn warning).
- Stir in the rigatoni and the salt and pepper, pressing the pasta down so it is mostly submerged. Pour the crushed tomatoes evenly over the top and do NOT stir them in — leaving them on the surface keeps the thick tomato off the hot base.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes. When the time is up, carefully quick-release the pressure, keeping your hand and face clear of the steam, then open the lid.
- Stir well to combine the tomatoes with the pasta; the sauce will look loose at first. Stir in the heavy cream and parmesan until glossy, then fold in the basil. Let it sit uncovered 5 minutes to thicken, taste for salt, and serve in bowls with extra parmesan.
Chef's tips
- If your rigatoni box says 12 to 14 minutes, 4 minutes at pressure is right. For a pasta with a 10-minute box time, drop to 3 minutes; for penne rigate, 4 minutes also works.
- Sweet Italian sausage is the family-friendly choice, but hot sausage plus a pinch of red pepper flakes makes a great grown-up version.
- Leftovers thicken in the fridge — reheat with a splash of milk or water over low heat to loosen the sauce.
Nutrition (per serving, estimated)
872calories
38gprotein
63gcarbs
52gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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