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
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Top with sauce, don’t stir.
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Pressure on high for 4 minutes. Quick release the pressure.
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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.
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Serve, and sprinkle the fresh basil and grated cheese on top.
Recipe Notes
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.
Missing “add sauce”
Can you be a bit more specific?
Could you cut this in half? Would you reduce the water to 2 cups???
I have not tried to cut this in half (it freezes very well), but yeah cut the water in half. I would love to hear how it works out for you!
This looks and sounds amazing! Thanks for sharing! You are one of the features at the Make it Pretty party at The Dedicated House. Here is the link to this week’s bash: http://www.thededicatedhouse.com/make-pretty-monday-week-273/ Hope you have a great week! Toodles, Kathryn @TheDedicatedHouse
Nice! Thanks a bunch Kathryn! Headed over there now to check out all the other great stuff at the party!
I am such a lover of pasta but now I was told by the doc I had to cut back on carbs so maybe I can try this delicious dish with whole wheat pasta instead.
Yep, I feel ya. If you’re interested in giving this a try with whole wheat, you’ll need to take the lowest time on the box, divide in half and subtract 1 minute for your cooking time. By all accounts, veggie pastas don’t work well in the pressure cooker.
Thanks for the tip!
It looks so delish !! Pasta is always my go to dish… I can’t wait to give it a try. Thanks for sharing with us at #alittlebitofeverything
Awesome! I will make this week! So EASY! Thanks for sharing at Home Sweet Home!
Hope you enjoy!!!
This Rigatoni and Sausage looks delicious – and I love your rule for cooking with wine, Jaxx! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a great weekend!
Sounds delicious! Thank you for sharing at Party In Your PJs!
I think I need to get an instant-pot Jaxx! This looks such an easy way to make something really tasty! I’m sure my boys would love this – thanks for sharing at Fiesta Friday.
Thanks for hosting and checking it out! There’s not much that that machine can’t do. It’s a real time saver.
You’re welcome. I think I need a bigger kitchen!!! 😛 Maybe I’ll borrow one and see if I use it much! 🙂
Now there’s a plan – I like the way you think! Let some else store it and you just use it for the weekend. I wonder if I can find someone to store my entire garage contents and just “borrow” them when I need them…
If your garage is anything like our sheds… well, good luck with that lol! 😛 Enjoy the rest of the weekend.
lol
The anchovy paste is an ingredient that I’ve never used before and I imagine it gives it a nice saltiness. Looks delicious! #Alittlebitofeverything
It adds that something. I squirt that stuff in all kinds of things, my sauces, but also veggie soup, chili, beef stew.
That looks so good
Mollyx
What kind of an impact does the anchovy paste add? I ask for the young ones (bout 7 years old)
Last question was, do you release the steam built up in your pot or do you let it just sit and self release?
It just adds a little nutty depth. It’s not fishy at all, but it’s completely optional. You quick release the pressure. The pasta will be too mushy if you let the pressure come down on its own. Hope you enjoy Lorena!
That looks amazing!! I really need an instapot. Thanks for sharing at the What’s for Dinner party – and have a wonderful week. Hope we see you next Sunday too!
Thanks Helen!
Wow! Looks and sounds wonderful!
And e.a.s.y.!