No need to simmer your sauce all day or dump a pot of water down the drain with this Instant Pot Sausage Rigatoni recipe!
If you have not heard of the Instant Pot you may be living under a rock.
This absolutely amazing kitchen appliance is a must-have for busy families and those who hate cleaning a million dishes.
I was very intimidated when it first arrived since I had never used a pressure cooker before and had no real experience on how they worked.
Even though I was intimidated, I was determined to make this my new favourite way to cook for my family.
Instant Pot Sausage Rigatoni
Love homemade Italian style pasta but don’t have time to simmer sauce on the stove all day? Then you must try my Instant Pot Sausage Rigatoni!
While you can decide what spices, vegetables, and meat you would like in your meal, the liquid ratio to pasta is something that cannot be changed or your pasta will not cook properly.
For the tomato puree in the recipe, I use a basic basil sauce by Romulus and Remus which we get from Badali’s Fruit Market in Toronto.
You can also use Rao’s or whatever tomato puree you prefer.
Not wasting litres of water as I normally do cooking pasta the traditional way on the stove is a huge plus for me!
I am hoping that using the Instant Pot to cook our pasta will result in a bit of a drop in our water bill.
What You’ll Need:
- 2 tbsp olive oil
- 5-6 cloves of garlic chopped
- 1-2 red peppers chopped
- 1 onion chopped
- 1 tbsp tomato paste
- 2 tsp dried basil
- 2 tsp dried oregano
- sea salt and black pepper
- 4-5 Italian sausage (remove meat from casing)
- 1 can San Marzano tomatoes 796 ml (28 oz)
- 1 3/4 cup tomato puree/pasta sauce
- 3 1/2 cups water or chicken stock
- Rigatoni 650 g
Instant Pot Sausage Rigatoni Process
Follow along with the step-by-step process visuals and find the printable recipe below!
Gather and prep all of your ingredients.
Using the saute function on your Instant Pot heat oil.
Once hot add in the onions, garlic, sea salt and black pepper to taste.
Saute until softened, about 3-5 minutes.
Next add in the oregano, basil and tomato paste.
Saute for another minute, constantly stirring.
Next, add in your Italian sausage meat.
Using a spoon break it up and cook until no more pink is showing.
Once your meat is cooked pour in your tomato puree/pasta sauce.
Then pour in your water or chicken stock.
NOTE: Chicken stock takes the flavour to a whole new level of deliciousness. I use the Better Than Bouillion Chicken Base and just whisk it into the 3 1/2 cups of water.
Add in your San Marzano tomatoes squishing them and add in the rest of the liquid from the can.
Give the pot a good stir to make sure you get up all of the bits on the bottom of the pot.
Using the manual function on high pressure set it to cook for 10 minutes.
NOTE: If you are pressed for time you can 100% skip this step and just add in your pasta and red peppers (see below).
Once done QR (quick release) and give your sauce another stir.
Lastly, add in your red peppers and rigatoni.
Give it one last stir.
Set it to cook for 7-9 minutes on manual, high pressure.
7 minutes for al dente, 8-9 minutes for more tender pasta.
Once done QR (quick release) and open your pot and give your pasta a good stir.
Top with your favourite cheese and enjoy!
Remember the cook time does not include the time it takes for your pressure cooker to come to pressure. The time it takes to come to pressure will vary. Also ensure when you are pressure cooking that your valve is set to sealing not venting or it will not come to pressure.
Remember the cook time does not include the time it takes for your pressure cooker to come to pressure. The time it takes to come to pressure will vary.
Also ensure when you are pressure cooking that your valve is set to sealing not venting or it will not come to pressure.