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Instant Pot Rigatoni & Sausage - Fast and delicious with fresh herbs, veg and Italian sausage!

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


  1. 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.

  2. 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.

  3. 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. 

  4. Top with sauce, don't stir.  

  5. Pressure on high for 4 minutes. Quick release the pressure.

  6. 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.   

  7. 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.