Pressure Cooker Sausage Rigatoni with Spinach
I used my pressure cooker to get all the ingredients into one pot, instead of cooking the pasta separately. I loved how this all came together. It’s really a quite simple recipe and full of delicious flavor.
I use two 28-ounce cans of plums tomatoes, but you could use a very good brand of jarred marinara sauce. When I do purchase a jar, I personally like Mezzetta and Rao’s marinara. They are a little pricier, but that generally means more flavor.
America’s Test Kitchen was my main source. I was able to watch videos of their staff testing various models, which was a huge help. Other sites of great help were Consumer Reports and sites similar.
The whole “multi-cooker” was really not that appealing to me. I didn’t think I would cook yogurt that often. Okay, really, not at all. I already had a rice cooker that I love, and since mopping my floors was not one of the functions in a countertop pressure cooker, I really wasn’t sold.
So once I had my heart set on a stovetop model, I used my Bed Bath and Beyond coupon (as always), and ordered my Zavor. I am not recieving any sort of compensation for my opinion here. This is me relaying my story. I’m not trying to sell you anything, in case you’re wondering. My blog. My story. My opinion. That is all.
So, if you use a countertop/electric model, most likely your cook time will differ than mine. Keep that in mind as you read this recipe and adjust times as necessary. Look to your manual for pasta cooking times, as that may help you.
Pressure Cooker Sausage Rigatoni with Spinach
Equipment
- Pressure Cooker
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 pounds Italian sausage, hot or mild
- 5 garlic cloves, minced
- 2 28 ounce can plum tomatoes, undrained, crushed by hand as you add them
- 1/2 teaspoon freshly ground black pepper
- 4 ounces tomato paste
- 1 teaspoon Mediterranean oregano
- 1 - 2 teaspoons crushed red pepper flakes, optional
- kosher salt, to taste
- 3 1/2 cups beef stock, lower sodium
- 1 pound rigatoni noodles
- 1 cup heavy cream
- 10 ounces fresh spinach, roughly chopped
- 1/2 cup Parmesan, shredded, for topping
Instructions
- In a pressure cooker over medium-high heat, heat the oil. Once hot, add the onion, sausage, and garlic, breaking up the sausage with a spoon and stirring occasionally.
- Once the sausage is cooked through, approximately 6 – 8 minutes (feel free to drain the sausage if desired), add the plum tomatoes (crushing them by hand as you add them), black pepper, tomato paste, oregano, crushed red pepper (if using) and beef stock. Stir to combine well.
- Pour the pasta over the top of the meat mixture. Using a spoon, gently press the pasta down into the liquid, but not down to the bottom of the pot. Do not stir the pasta into the meat mixture.
- Secure the lid into place and bring to high pressure. Cook on high pressure for 9 minutes. Adjust times as needed for your pressure cooker.
- After the cook time, turn the heat off and release the pressure using the release valve.
- Once pressure is completely released, open the lid away from you and set aside safely. If the pasta needs more cooking time, place the lid on the pressure cooker and cook for another 3 to 5 minutes, or cook the pasta further with the lid slightly ajar on the pressure cooker until the pasta is just al dente.
- Add the heavy cream and spinach and stir well, but gently, to combine all the ingredients. Taste for seasoning and add salt and/or pepper as desired.
- Serve into individual bowls or pour into a large serving bowl and sprinkle shredded Parmesan over the top.
My husband and I had the privilege of trying this dish at a Christmas gathering. We were very impressed with all the yummy flavors that this dish offered! My husband wants this for dinner ASAP, so I will be cooking this soon! 🙂
I am thrilled you guys enjoyed it! Happy cooking!
-Carrie