Pressure Cooker Sausage Rigatoni with Spinach
There's just something comforting about meat with pasta in a flavorful sauce.
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.
Notes
I prefer the links of Italian sausages that are in casings. I just slit the casing and remove the meat and break it apart with my fingers as I add it to the pot. You can purchase Italian sausage pre-ground and use that instead if you prefer. However, I've had friends tell me that they like using the ground Italian sausage because it breaks into many smaller pieces so there is more throughout. Your choice!
Friends were telling me that this is a meal you could sneak in extra veggies. Sliced mushrooms or diced zucchini could be added along with the meat before bringing to pressure.
Nutrition chart was calculated with 1 teaspoon kosher salt and low sodium beef broth.
Nutrition Facts
Pressure Cooker Sausage Rigatoni with Spinach
Amount per Serving
Calories
825.82
% Daily Value*
Fat
52.37
g
81
%
Saturated Fat
21.07
g
132
%
Trans Fat
0.37
g
Polyunsaturated Fat
5.86
g
Monounsaturated Fat
22.05
g
Cholesterol
124.23
mg
41
%
Sodium
1308.38
mg
57
%
Potassium
816.37
mg
23
%
Carbohydrates
56.38
g
19
%
Fiber
4.92
g
21
%
Sugar
10.81
g
12
%
Protein
31.37
g
63
%
Vitamin C
17.02
mg
21
%
Calcium
168.18
mg
17
%
Iron
4.97
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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