Rigatoni and sausage and pasta and meatballs …. what’s the diff oh bearded one? Well, for one, one has spicy Italian sausage and the other has meatballs. (duh) Two, this rigatoni and sausage is a little more “grown up”.
Pasta and meatballs in the pressure cooker is perfect for when you want a REALLY fast meal and you have everything in the house. Or, little Brandon phones to say, “Oh and by the way Dad, I’m bringing my friends over after the game.” And now you gotta feed six hungry boys. You know?
Rigatoni and sausage is quick too. Sure is, but it also has fresh herbs, red wine, spicy Italian sausage, fresh veg, and anchovy paste. Plus to add to its grownupedness, it only calls for 2 tablespoons of wine. The only grown up thing you can do is drink the rest. That’s the rule: You drink what you don’t use.
Add a salad and some garlic bread and bam! In the time it takes to bake the garlic bread the rigatoni and sausage is done. How beautiful is that?
Instant Pot Rigatoni and Sausage
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, chopped 3/4 inch pieces
- 1.5 pounds Italian sausage, casings removed
- 4 cloves garlic, minced
- 2 tablespoons dry red wine (optional)
- 1 pound rigatoni
- 3.5 cups water
- 1 jar tomato or pasta sauce, 25 ounces
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano – OR – 1 tablespoon fresh
- 1/2 teaspoon dried basil – OR – 1 tablespoon fresh
- 1 tablespoon tomato paste
- 1/2 teaspoon anchovy paste
- 2-3 dozen fresh basil leaves, cut into strips
- 3-4 ounces parmigiano reggiano, grated
Add olive oil to pot and set to sauté. When hot add in onion and pepper. Cook until the onions are translucent, 5-7 minutes.
Add in sausage, seasonings, tomato and anchovy paste, and wine (if adding). Cook the sausage until the pink is gone, but it doesn’t necessarily have to be thoroughly cooked, about 5-7 minutes. Add garlic.
Add pasta and water and stir. As you stir, make sure to hit the bottom of the pot to knock off any brown bits that may have occurred.
Top with sauce, don’t stir.
Pressure on high for 4 minutes. Quick release the pressure.
Stir and taste. Add salt and pepper as needed. If you feel it looks too thin, just let it hang out there for a few minutes. It’ll thicken up.
Serve, and sprinkle the fresh basil and grated cheese on top.
Use your favorite sauce and sausage for this. I love Rao’s and Mazetta sauce, but use what you like. That goes for the sausage too. Use mild or hot Italian sausage, your choice.
These two factors will determine if you need the salt and pepper.