Creamy Parmesan Sausage Rigatoni
This creamy Italian sausage rigatoni cooked under pressure delivers bold flavors, rich parmesan sauce, and a perfect one-pot dinner in minutes.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1.25 lbs Italian sausage spicy or sweet
- 12 oz rigatoni pasta uncooked
- 15 oz petite diced tomatoes with juice
- 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 parmesan cheese freshly grated
Instructions
Instructions
- Cook the rigatoni pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
- Heat a skillet over medium heat and cook Italian sausage until browned and cooked through. Drain excess fat.
- Add diced tomatoes with juice, oregano, garlic powder, red pepper flakes, salt, and pepper. Simmer for 5-7 minutes.
- Reduce heat and stir in heavy cream. Simmer for 5 minutes until thickened.
- Return cooked rigatoni to the skillet and sprinkle with parmesan cheese. Toss to coat well.
- Cook for 2-3 more minutes until pasta is heated through and sauce clings to pasta.
- Transfer mixture to pressure cooker, seal lid, and pressure cook for a few minutes if desired. Perform quick release and serve.
Notes
Leftovers store well in the fridge for 3–4 days. Reheat with a splash of cream or milk for best texture. For freezer storage, use airtight containers and thaw overnight.