Spicy Rigatoni with Sausage and Cream Sauce
This Spicy Rigatoni is ready in under 25 minutes. Cooked in the Instant Pot with spicy sausage, a tomato cream sauce, and red chili flakes, this flavorful pasta will leave you wanting more!
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Servings: 4
Calories: 869kcal
Equipment
- Electric Pressure Cooker
- Wooden Spoon
Ingredients
- 1 Tbsp Butter
- 2 cloves Garlic, minced
- 1 lb Spicy Italian Sausage
- 1 ½ cups chicken broth
- ¾ cups heavy cream
- 1 ¾ cup Marinara Sauce
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Red Pepper Flakes
- 1 tsp Italian Seasoning
- ½ lb dry Rigatoni pasta
- ½ cup grated Parmesan
Instructions
- Turn your Instant Pot to saute and add the butter, allowing it to melt. Then add the minced garlic and saute for about 60 seconds until fragrant.
- Add the ground sausage into the instant pot and cook on saute until browned and crumbly.
- Add the chicken broth, heavy cream, marinara sauce, salt, pepper, red pepper flakes, and Italian seasoning. Mix, then use a wooden spoon to scrape any burnt bits off of the bottom of the Instant pot. This is important so that you don’t get a burn notice.
- Add the rigatoni. Do not mix the rigatoni into the sauce, but use your spoon to gently press the pasta so that it is as covered as possible by the liquid ingredients.
- Put the lid on and set your Instant Pot to High for 6 minutes. Once the pressure has built and the Instant Pot has cooked for 6 minutes, perform a quick release.
- Open the lid of the instant pot and allow the steam to clear. Then, add the grated parmesan cheese, ¼ cup at a time. Mix until the cheese melts and makes the sauce thicker. Enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Garlic: I highly recommend fresh garlic instead of jarred, as it adds so much flavor to this recipe!
- Italian Sausage: If you want only mildly spicy rigatoni, you can also opt for mild Italian sausage and then just add the red pepper flakes. This gives a small kick for those that are still learning to love spice. If you really love spicy food, check out Pakistani Chicken Karahi Recipe
- Heavy Cream: Because of the fat content in heavy cream, you can cook this in the Instant Pot, despite some common misconceptions (that’s why this Instant Pot Fettuccine Alfredo works just fine). Do not fear pressure cooking your heavy cream! However, you can not substitute this ingredient with milk or half and half, because they will curdle under the pressure.
- Rigatoni: I love this type of pasta for this recipe! If you want to use another type of pasta, you certainly can. Make sure to read the instructions on the back of the box of whichever pasta you choose. Cut the minutes in half, then add 1. This is how long you need to pressure cook a different variety!
- Red Pepper Flakes: To add some extra spiciness to this dish. Feel free to add more or less depending on your spice tolerance.
- Parmesan Cheese: Freshly grated parmesan is your best best. However, if you do not have time to grate your own parmesan, make sure to buy a high quality brand as it will melt into the sauce more easily! Use any leftover parmesan to make this Parmesan Risotto.
- For best results let the pasta sit for about 10 minutes before serving to allow the sauce to thicken up.
- I love using this sauce base in my Instant Pot Palomino Sauce. You can also easily adapt this recipe to be an Instant Pot Vodka Pasta by using the measurements of sauce in this article.
- You can add a small sweet onion and sauté this with the garlic if desired.
- If you want some extra greens, feel free to stir some spinach into the pasta at the same time as the parmesan cheese.
Nutrition
Serving: 1g | Calories: 869kcal | Carbohydrates: 53g | Protein: 31g | Fat: 59g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 2114mg | Potassium: 840mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1401IU | Vitamin C: 11mg | Calcium: 204mg | Iron: 4mg
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