Instant Pot Sausage & Rigatoni with Goat Cheese is the perfect Sunday dinner or hearty pasta dinner to feed a large group of people. The creamy and tangy goat cheese compliment the sausage and peppers in tomato sauce.

Plated Rigatoni noodles with meaty red sauce, basil, and cheese in front of instant pot with title text.

My husband and I have started going to a 4-course wine dinner at Carrabba’s this year. We’ve only been to two, but the two that we have been to the food has been delicious and wine incredible. During our last wine tasting for our pasta course we had a rigatoni with sausage and peppers and a slice of goat cheese on top. I didn’t realize it was goat cheese until I tasted it and then I thought ohhh I love this creamy/tangy cheese paired with the sausage and peppers.

Plated Rigatoni noodles with meaty red sauce, basil, and cheese next to sliced baguette and tomatoes.

I continued to enjoy a tiny little bit of cheese with every bite of pasta. I knew that I had to recreate this dinner at home. After two testings at home I achieved this recipe for Instant Pot Sausage & Rigatoni with Goat Cheese! It’s so good and perfect for a Sunday dinner or any night of the week that you want dinner done in under an hour.

top view of rigatoni noodles in instant pot with red meat sauce.

How do you make Instant Pot Sausage & Rigatoni with Goat Cheese ?

Heat a 6-quart Instant Pot to “saute” mode. Once the indicator shows “hot” pour the olive oil in the pot. Then place the ground mild Italian sausage in the Instant Pot. Use a wooden spoon to break up the meat. Cook for about 5 minutes or until brown. Then add in the onion, bell peppers, and garlic. Mix well and cook for an additional 5 minutes.

Next, add in the white wine to de-glaze the pot. Scraping up all the brown bits from the bottom. Turn the Instant Pot off. Then add in the tomato paste. Mix until all the tomato paste is mixed through the meat. Then add in the diced petite tomatoes, Italian seasoning, sugar, and black pepper. Mix well then add in the box of rigatoni, and 3 cups of water. Stir until all the pasta is under the water.

Close the lid and place the valve to “sealing”. Select “manual” and cook for 5 minutes. Carefully, force pressure as soon as it beeps. Remove the lid, stir and sprinkle in the fresh parsley. Divide evenly among plates and serve with a slice of goat cheese on top.

Plated Rigatoni noodles with meaty red sauce, basil, and cheese in front of baguette and tomato.

Can you freeze pasta?

This pasta makes a lot as well. So whether your cooking for a crowd or just for a few people you can freeze any of the leftover pasta for a future meal. It’s very easy to freeze pasta. First, you want to make sure you have a freezer safe container. I like to go to the restaurant supply store and purchase metal tins with paper lids. You know–like the ones you find at the steakhouses. Once the pasta has reached room temperature–place it inside the container. For this pasta, do not freeze the goat cheese. You can add that once it’s recooked. Place the pasta in the freezer and freeze for up to 3 months.

To cook frozen pasta. First, you’ll want to defrost the container in the refrigerator overnight. Then add to a skillet with ¼ cup of water. Cook for 5-10 minutes until warmed. Then, plate and add the goat cheese on top of each plate.