Creamy Parmesan Sausage Rigatoni
This creamy parmesan sausage rigatoni is a comforting one-pot Italian classic made easy in the pressure cooker. Full of flavor and ready in no time!
Equipment
- 1 Large skillet
- 1 Large pot
Ingredients
Main ingredients
- 1.25 lbs Italian sausage spicy or sweet
- 12 oz rigatoni pasta uncooked
- 1 15-oz can petite diced tomatoes adds tang
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon red pepper flakes optional
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1.5 cups heavy cream
- 1 cup freshly grated parmesan cheese
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the Italian sausage. Break it apart with a spoon while it browns. Drain excess grease if needed.
- Add diced tomatoes, oregano, garlic powder, red pepper flakes, black pepper, and salt. Stir and simmer for about 5 minutes.
- Pour in the heavy cream and stir. Simmer on low for 5 to 7 minutes until slightly thickened.
- Stir in the grated parmesan cheese. Cook for another 2 to 3 minutes until melted and creamy.
- Add cooked rigatoni to the sauce. Toss to coat evenly.
- Cook for 2 to 3 more minutes to heat through. Serve warm and garnish with extra parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently with a splash of cream or broth to revive texture.