Author: Chef Brad
- 16 oz Sweet ground Italian Sausage
- ½ cup Millet, uncooked
- 26 oz pasta sauce, garlic and herb
- 28 oz Crushed tomatoes, or Whole tomatoes crushed with hand
- 12 oz can roasted red peppers, chopped
- 2 T. Tuscan Sunset
- 1 lb. dry rigatoni
- Salt and pepper
- Turn on an electric pressure cooker to high heat.
- Let it begin the heat up.
- Add the sausage with a little olive oil.
- Using a flat spoon, break up the meat in the cooker to let it begin to brown.
- Add the millet into the sausage.
- When it is about half way brown, you can begin to add all the other ingredients.
- Once the ingredients are all in the cooker, add a can full of water (using the pasta sauce can).
- Add more water if needs be till the water line is right above the pasta.
- Place on the lid, and cook for six minutes on high pressure.
- Let pressure come down naturally and open and top with cheese and close until cheese melts.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/millet-rigatoni/
3.4.3177