Rigatoni with Italian Sausage, Sun-Dried Tomatoes and Artichokes

By barbsjustagirl

Blue Jean Chef - Pressure Cooker recipe!

Ingredients

• 2 pounds hot Italian sausage, casings removed and crumbled (about 4 links)
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• pinch crushed red pepper flakes
• 1/2 cup red wine
• 2 cups chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1 (8.5 ounce) jar sun-dried tomatoes, drained
• 1 (14 ounce) jar artichokes (marinated or water packed), drained
• 12 ounces dried rigatoni pasta
• salt and freshly ground black pepper
• Parmesan cheese, grated (optional)

Preparation

Step 1

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. 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.
3. Pressure cook on HIGH for 7 minutes.
4. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
5. Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.