Creamy Parmesan Sausage Rigatoni: A Pressure Cooker Delight
This creamy Parmesan sausage rigatoni blends spicy Italian sausage, hearty rigatoni, and a velvety sauce of cream and Parmesan. Made quick in the pressure cooker, it delivers bold, comforting flavors perfect for any weeknight dinner.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 1.25 pounds Italian sausage spicy or mild
- 12 oz Rigatoni pasta uncooked
- 1 15-oz can Petite diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 0.5 teaspoon Red pepper flakes optional
- 0.5 teaspoon Pepper
- 0.5 teaspoon Salt
- 1.5 cups Heavy cream
- 1 cup Freshly grated Parmesan cheese
Instructions
Instructions
- Cook the rigatoni according to package directions. Drain and set aside.
- In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles until browned.
- Stir in diced tomatoes, oregano, garlic powder, red pepper flakes (if using), salt and pepper. Simmer for 5 minutes.
- Reduce heat to low and add heavy cream. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and sauce becomes creamy.
- Add cooked rigatoni and toss until well coated with the sauce.
- Simmer for 2–3 more minutes until everything is heated through.
- Serve immediately with extra Parmesan or herbs if desired.
Notes
You can store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat gently with a splash of broth or cream.