Rigatoni Pressure Cooker (Pantry Members)

by | Jan 15, 2016 | Pantry Members Only, Pressure Cooking

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Sometimes the simplest sauces are the tastiest.

I have made this recipe for years on the stove top, but in the pressure cooker it is amazing how the flavors are magnified to perfection.

I recommend serving this recipe with a fresh baked bread.

Rigatoni Pressure Cooker (Pantry Members)
Author: Chef Brad
Prep time:
Cook time:
Total time:
Ingredients
  • 2 Italian sausages
  • ½ cup red quinoa or Teff (Teff and Red Quinoa are super grains, meaning perfect proteins.) Cooked Kamut works great in this dish also. 1 cup
  • 1- 28 oz. can roasted tomatoes
  • 14 oz water
  • 2 large chopped roasted red peppers
  • 2 tablespoons pizza seasoning
  • Salt
  • ¼ cup olive oil
  • 1 lb. rigatoni pasta uncooked
  • Parmesan cheese
Instructions
  1. In pressure cooker, Cook sausages and mash into pieces. Add tomatoes, peppers, seasoning, salt, grain, and olive oil. Add uncooked pasta, cover with lid and pressure for 6 minutes. Open and Drizzle with olive oil and serve with Parmesan Cheese and fresh ground pepper.

 

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