Rigatoni with Italian Sausage and Artichokes

This rigatoni with Italian Sausage is one of my favorite pasta recipes! All in all, it's a perfect combination of flavors in a sauce that coats my favorite pasta shape - rigatoni.

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The base of this pasta is a tomato sauce, but the ingredients added to that sauce cover the entire spectrum of flavors. The tomatoes provide the sweet-acidic base. Marinated artichoke hearts add a tangy note. Sweet sun-dried tomatoes deepened the tomato with their concentrated sugars. Then there’s the spicy Italian sausage kicking it up a notch. Rigatoni is a great choice because the wide tubes are perfect to carry more of this sauce along with every bite.

Rigatoni with Italian Sausage in a white bowl on a wooden table.

The beauty of this recipe is that you can make it in a pressure cooker OR on the stovetop. Making it in a pressure cooker allows you to cook the dried noodles right in the sauce, saving time and cleaning up a second pot. The whole thing is done in a quick 7 minutes of cooking time. Yes, you do need to wait for the pressure cooker to build pressure, but it’s a quick-release of pressure at the end and you’ll find the whole process gives you just enough time to tidy up the kitchen and lay the table. No need to call folks to the table – with the way this smells, they’ll be seated and waiting! 

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Rigatoni with Italian Sausage in a pressure cooker.

If you don’t have a pressure cooker, not to worry. Of course you can make this recipe on the stovetop, making the sauce separately and boiling the pasta to toss with it. The advantage of the stovetop method is that you can save any leftover sauce separately, freezing it and then use it for another meal. Whichever way you make it, I’m certain of one thing… you’ll be making it again (and again)!

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Rigatoni with Italian Sausage and Artichokes - Stovetop Version

  • Prep Time: 20 m
  • Cook Time: 40 m
  • Total Time: 1 h
  • Servings:
    6

Ingredients

  • 4 links hot Italian sausage casings removed and crumbled (about 2 pounds)
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2 cloves garlic minced
  • pinch crushed red pepper flakes
  • ½ cup red wine
  • 28 ounce canned crushed tomatoes
  • 8.5 ounce jar sun-dried tomatoes drained
  • 14 ounce jarred artichokes (water packed), drained
  • 2 fresh tomatoes chopped
  • salt and freshly ground black pepper
  • 1 pound dried rigatoni pasta
  • Parmesan cheese grated (optional)

Instructions

  1. Heat a large sauté pan over medium-high heat. Add the crumbled sausage and cook until cooked through – about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the peppers, garlic and red pepper flakes to the sauté pan and sauté for 10 minutes or until the peppers are tender.
  3. Add the wine and bring to a simmer. Add the crushed tomatoes, return the sausage to the pan and bring to a simmer again.
  4. Add the sun-dried tomatoes, fresh tomatoes and artichokes and continue to cook for 20 minutes, or until everything has reduced somewhat. Season to taste with salt and freshly ground black pepper.
  5. While the sauce is simmering, bring a large stockpot of salted water to a boil.
  6. Cook the pasta until it is al dente and then strain. Toss the pasta with the sauce and serve with grated Parmesan cheese at the table.

Rigatoni with Italian Sausage and Artichokes - Pressure Cooker Version

  • Prep Time: 20 m
  • Cook Time: 7 m
  • Total Time: 27 m
  • Servings:
    4

Ingredients

  • 1 pound hot Italian sausage casings removed and crumbled (about 2 links)
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 clove garlic minced
  • pinch crushed red pepper flakes
  • ¼ cup red wine
  • cups chicken stock
  • 28 ounce crushed tomatoes
  • ½ cup sliced sun-dried tomatoes
  • 6 ounce jar artichokes (marinated or water packed), drained
  • 8 ounces dried rigatoni pasta about 3 cups
  • salt and freshly ground black pepper
  • Parmesan cheese grated (optional)

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the crumbled sausage and cook until browned. Remove the sausage with a slotted spoon and set aside.
  3. Add the peppers, garlic and red pepper flakes to the cooker and cook for a few minutes. Add the wine and bring to a simmer. Add the chicken stock, crushed tomatoes, sun-dried tomatoes and artichokes, and return the sausage to the pan.
  4. Stir in the rigatoni, pushing it under the liquid and lock the lid in place.
  5. Pressure cook on HIGH for 7 minutes.
  6. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
  7. Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.
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Comments (7)Post a Reply

  1. 5 stars
    I love this recipe. I made it exactly as written the first time, and now I add more red pepper flakes to my family’s tastes. It is such a fast and filling meal, one that I like on a weeknight. Using the pressure cooker allows me to make a hot meal, in minutes, during the dinner and not heat up my kitchen.

  2. Help please, your video is for the insta pot, rigatoni which does not list amt of what looks like chicken broth? But the written recipe instructions are for the stove top and I dont see any chicken stock. I’m confused.

    1. Hi Pam. There are two versions of the recipe listed. You need to select Pressure Cooker Version or Stovetop Version by clicking on the tab above the recipe title.

  3. 5 stars
    Absolutely delicious! My 15 yr old son had 3 servings…..I made on stove top. I was surprised how something cooked so quickly could have so many layers of flavor. We will be making this again for sure:))

  4. As we endure this hopefully once in a generation pandemic we find ourselves sharing TV shows and movies to watch, stories to read and recipes to cook which is how I learned about this delightful dish.

    It had a hint of red wine, a touch of sweetness from the peppers along with a gentle dose of heat from the Italian sausage. All of these tastes were well-balanced resulting in a hearty yet lite Italian masterpiece.

    I look forward to making additional recipes from this site and expect to continue making this dish long after this pandemic is over.

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