Rigatoni,ItalianSausage, Artichokes(PressureCooker)

Ingredients:

1 pound hot Italian sausage, casings removed and crumbled
1 red bell peppers, sliced
1 yellow bell pepper, sliced
1 clove garlic, minced
pinch crushed red pepper flakes
1/4 cup red wine
1¾ cups chicken stock
1 (28 ounce) can crushed tomatoes
1/2 cup sliced sun-dried tomatoes
1 (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)

Method:

Pre-heat the pressure cooker using the BROWN setting.

Add the crumbled sausage and cook until browned. Remove the sausage with a slotted spoon and set aside.
 
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.

Stir in the rigatoni, pushing it under the liquid and lock the lid in place.

Pressure cook on HIGH for 7 minutes.

Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.

Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.
 Serving size:  4

 


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