Pressure Cooker Rigatoni With Sausage Peas Recipe

Ingredients

1 pound bulk Italian sausage4 garlic cloves, minced1/4 cup tomato paste12 ounces uncooked rigatoni or large tube pasta1-1/2 cups frozen peas1 can (28 ounces) crushed tomatoes1/2 teaspoon dried basil1/4 to 1/2 teaspoon crushed red pepper flakes4 cups water1/2 cup heavy whipping cream1/2 cup crumbled goat or feta cheeseThinly sliced fresh basil, optional

Preparation

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 4-6 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next 5 ingredients; pour in water.

Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 6 minutes. Quick-release pressure. Press cancel. Stir in cream; heat through. Top with cheese and, if desired, fresh basil.