Pressure Cooker Rigatoni With Sausage & Peas

• 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
• 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 on a 6-qt. electric pressure cooker and adjust for high heat. Cook and crumble sausage until no longer pink, 4-6 minutes. Add garlic; cook 1 minute longer. Add tomato paste; cook and stir until meat is coated, 1-2 minutes. Stir in next five ingredients; pour in water. Lock lid; close pressure-release valve. Select manual setting; adjust pressure to low and set time for 6 minutes. When finished cooking, quick-release pressure. Press cancel.
2. Stir in cream; heat through. Top with cheese and, if desired, fresh basil.

italian sausage, garlic, tomato paste, rigatoni, frozen peas, tomatoes, basil, red pepper, water, heavy whipping cream, crumbled goat, fresh basil

Taken from www.tasteofhome.com/recipes/pressure-cooker-rigatoni-with-sausage-peas/ (may not work)