Rigatoni with Meat Sauce
By :Carole Nelson Brown
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Votes: 7
Rating: 4.43
Rate this recipe!
Course Dinner
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Noodles, Sausage, Tomatoes
Prep Time 15 minutes
Cook Time 18 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2-3 cloves garlic
  • 3.5 ounces white mushrooms finely chopped (pulse in food processor or chop by hand)
  • 1 onion finely chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons basil dried
  • 2 teaspoon oregano dried
  • kosher salt to taste
  • black pepper to taste
  • 16 ounces italian sausage a combo of sweet and hot tastes delicious
  • 28 ounce tomatoes 1 can
  • 14.5 ounce tomato puree 1 can
  • 3 1/2 cups Water
  • 1 pound rigatoni dried
Course Dinner
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Noodles, Sausage, Tomatoes
Prep Time 15 minutes
Cook Time 18 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 2-3 cloves garlic
  • 3.5 ounces white mushrooms finely chopped (pulse in food processor or chop by hand)
  • 1 onion finely chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons basil dried
  • 2 teaspoon oregano dried
  • kosher salt to taste
  • black pepper to taste
  • 16 ounces italian sausage a combo of sweet and hot tastes delicious
  • 28 ounce tomatoes 1 can
  • 14.5 ounce tomato puree 1 can
  • 3 1/2 cups Water
  • 1 pound rigatoni dried
Votes: 7
Rating: 4.43
Rate this recipe!
Instructions
  1. Heat the oil in your Instant Pot on sauté mode. When display reads "hot" add in and saute the onions, mushrooms, garlic and a pinch of kosher salt and a few grinds of black pepper until softened, at least five minutes.
  2. Stir in the oregano, basil and tomato paste and cook another minute, stirring constantly with a wooden spoon.
  3. Add in the sausage meat that you have removed from the casings and brown, breaking it up with your spoon, until no pink remains.
  4. Pour in the water, the tomato puree and, using your hand, squish the tomatoes in to break them up and then pour in all of the liquid from the can.
  5. Give the pot a good stir to make sure you get up all of the fond on the bottom of the pot and then add in the dry pasta.
  6. Give it one more good stir, lock on the lid and and program it for 6 minutes using the manual setting at high pressure.
  7. When the time is up, quick release the pressure and open the lid.
  8. Let it sit for another minute or two , giving it a couple of stirs, to thicken up a bit. If the sauce seems too thin, you can turn the saute feature back on and simmer it for a couple of minutes as well.
  9. Serve in big bowls with freshly grated parmesan.
Recipe Notes

Variation: When you have the extra time, you can make the sauce right up to the point where you would add in the dry pasta. Instead, close up the Instant Pot and seal the vent, hit manual and cook the sauce for 15 minutes on high pressure. Release the steam, add in the dry rigatoni at this point, close it back up and then program it for 6 more minutes at high pressure and proceed as instructed. The extra 15 minutes of cook time give even deeper depth of flavor to the sauce.

5 replies
  1. kgrace
    kgrace says:

    made this and its ok. some of the pasta was almost al dente some was completely cooked and no steam came out. I added peppers which i thought was good added veggie touch.

  2. Thestubers
    Thestubers says:

    Delicious!! Easy to follow directions! Teenagers loves it too! Definitely will make this one again!!

  3. Stephenboughton
    Stephenboughton says:

    Overall good. A kids midweek dinner, would not serve it on a saturday night. Needs a little less water to thicken it up. Maybe 2 cups only.

    Also the directions are not clear on the tom puree in addition to the chopped and paste. I made without the puree.

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