Spicy Rigatoni alla Vodka
about 1 heaping cup per serving
Ingredients
- 1 can diced tomatoes 14.5 ounces
- 4 cloves minced garlic
- ⅛ cup diced white onion
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon parsley
- ⅛ teaspoon black pepper
- ½ teaspoon ground red pepper
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper
- 6 ounces rigatoni pasta dry
- 1 cup chicken broth
- 2 ounces ⅓ less fat cream cheese
- 1 tablespoon reduced fat parmesan cheese
- 1.5 links fully cooked links of sausage Boars Head chicken chorizo
Instructions
- Blend tomatoes until smooth then set aside.
- Slice sausage and set aside.
- Turn your Instapot to the saute setting. Grease with cooking spray.
- When the pot heats up, add in the minced garlic and diced onion and sauté for 1-2 minutes, until slightly soft.
- Turn the Instant Pot off.
- Add in the pasta noodles (dry). Pour the broth and blended tomatoes around the pasta
- Add the seasonings and stir just a little, trying not to disturb the pasta. Add the sliced sausage on top.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
- When the time is up let the pot sit for 3 minutes and then move the valve to venting. Remove the lid.
- Turn the pot to saute. Add the parmesan and cream cheese into the pot. Stir until melted.
💚: 7
💙: 7
💜: 3 (if using 100% whole wheat pasta)
✔️: 275 calories
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