With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You just want to have bowl after bowl.
—LIZZIE MUNRO BROOKLYN, NY
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 pound bulk Italian sausage
4 garlic cloves, minced
1/4 cup tomato paste
12 ounces uncooked rigatoni or large tube pasta
1 1/2 cups frozen peas (about 6 ounces)
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cups water
1/2 cup heavy whipping cream
1/2 cup crumbled goat or feta cheese
Thinly sliced fresh basil, optional
1. Select saute setting and adjust for high heat in a 6-qt. electric pressure cooker. Cook and crumble sausage until no longer pink, 4-6 minutes. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until the meat is coated, 1-2 minutes. Stir in the next five ingredients; pour in water. Lock lid; make sure the vent is closed. Select manual setting; adjust pressure to low and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
2. Stir in cream; heat through. Top with cheese and, if desired, fresh basil.