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Italian sausage garlic tomato paste rigatoni frozen peas tomatoes basil red pepper water heavy whipping cream crumbled goat fresh basil
Viewed: 13 - Published at: 3 years agoIngredients
- 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
Method
- 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.
