How to Make Rigatoni with Italian Sausage, Artichoke and Sun-dried Tomato Sauce
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.
Cooking Pasta in a Pressure Cooker
The beauty of this recipe is that you can make it in a pressure cooker OR on the stovetop. Making rigatoni with Italian sausage 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! For more benefits on cooking pasta in a pressure cooker, check out my cooking school article on How to Cook Pasta in a Pressure Cooker.
Making Rigatoni with Italian Sausage on the Stovetop
Yes! 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. Use it in 3 to 5 days or freeze the sauce and use it for another meal. Whichever way you make it, I’m certain of one thing… you’ll be making it again (and again)!
More Great Pressure Cooker Pasta Dishes
If you enjoy this one pot pasta dinners for your Instant Pot® / pressure cookers, then check these delicious (and easy) recipes to try.
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.
I tried this recipe because it looked delicious, guess what…IT WAS! Make the dish exactly as written and you will love it.
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.
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.
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:))
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.
I make this in my Instant Pot and it is my favorite recipe. Always a hit when I make it.
Just made the rigatoni with saugage, artichoke n sun-dried tomatoes. I used chicken saugage and it was absolutely delicious. Thanks so much!
Not only was this recipe easy to follow but you probably have most of the ingredients in your pantry. We made this in the Instapot but it could be made on the stove top as well. The finished dish was delicious and so flavorful. We used both sweet and hot sausage.
Made this tonight again! Always a crowd pleaser. Used my pressure cooker, Prep took the most time, was done in in 7 min cook time!
I would love to try this on the stovetop but I don’t like artichokes. What can I use in its place. Thanks in advance. Alice
yelbew@aol.com
Hi Alice. You can just leave them out or try adding green olives instead.
If I make the stovetop version, is it OK to use marinated artichoke hearts as opposed to water-packed?
Hi Mary Jo. Sure, use what you have, just season accordingly at the end – you might need less salt.
This was fabulous! So tasty and satisfying. I made the pressure cooker version and it’s definitely a keeper!
I’ve never been disappointed in any of your recipes, Meredith. Thank you for such wonderful variety of recipes and easy-to-follow instructions. You are a great teacher! I’ve learned so much from you.
I just sent a comment about if I can double this recipe and I wrongly stated in a 7 qt Instant pot, but I meant to say 6 qt. So can I double this recipe in a 6 qt Instant Pot?
Hi Jo. I don’t recommend doubling this in a 6 qt pressure cooker and mostly because it is pasta. Pasta needs room to expand and you want to make sure there is room left above the finished dish so that there’s no chance the valve at the top of the cooker could be blocked. You might be able to get away with 1-1/2X recipe, but I wouldn’t recommend doubling in a pressure cooker. If you make the stovetop version, no problem!
Delicious, I have made it twice and made it following recipe without sun dried tomatoes.
If I could give this 10 stars, I would. It has become my favorite pasta dish to make. It is really quite simple to prepare, and exactly as written, perfection! You can’t go wrong with any of Meredith’s recipes. I have just about all of her books; they are my go-to when deciding what’s for dinner. If you have not tried this pasta, do yourself a favor and make it once. I promised it won’t be your last. Thank you, Meredith!
Thank YOU, Sally! 🙂 ML