The Perfect SAUSAGE RIGATONI.


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38 replies
  1. Ricky Cunningham
    Ricky Cunningham says:

    I would have crumbled the sausage up so you get more browning and flavor.Then added in thinly sliced garlic to infused into oil With a solid base in go the tomatoes and seasoning. Add the basil towards the end for added flavor and freshness as basil can be really overpowering and bitter tasting if cooked to long. This way you get a rich tasting meat sauce with bites of meat throughout the whole pot of pasta. I know it is his twist and take but simple things done well can make a dish 10 times better.

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  2. ronny ronnys
    ronny ronnys says:

    Per prima cosa non si mette la salsiccia intera ma sbriciolata e non ci si mette ne panna e ne latte qualla cosa bianca che hai messo ti mangi la merda così, non copiate i piatti italiani, xk vi fate solo del male.. Magnati le cose del mec Donald va che é meglio

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  3. GP Productions
    GP Productions says:

    Yo Quang! You should go check out the new Spicy Signature Chicken and Spicy Big Mary fron Mary Browns! They got a new breading and seasoning and on the big mary they got double the spicy mayo sauce!

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  4. GLAS63
    GLAS63 says:

    Just a thought, after you cook the italian sausage try cutting it up first and then cook with sauce. the flavor of the sausage will permeate the sauce… Again just a suggestion..

    Reply
  5. Romano14
    Romano14 says:

    Quang if you love Italian food so much please do a trip to southern Italy and taste the real stuff. But please stop cooking these not authentic dishes which have nothing to do with Italian cuisine and flavours. Believe me !
    Maybe it’s also tasty. But it’s not Italian! For putting cream in a sausage ragu sauce you would get beheaded in Naples for example 💪😌

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