Pasta

I used a jar of tomato sauce and the same amount of water (using the water to rinse out the jar).I put in 12 ounces of penne (that says cook for 10-12 minutes) and set on manual for 5 minutes. The sauce was a perfect thickness, the pasta was fully cooked, and even though I took the liner out of the IP, it continued to cook quite a bit (it was a bit softer than I like - I may try 4 minutes next time). There was enough for 2 dinners... although we don't eat huge portions, so it's actually 2 dinners, plus one lunch for me. I used a jar of tomato sauce and the same amount of water (using the water to rinse out the jar).I put in 12 ounces of penne (that says cook for 10 to 12 minutes) and set on manual for 5 minutes. The sauce was a perfect thickness, the pasta was fully cooked, and even though I took the liner out of the IP, it continued to cook quite a bit (it was a bit softer than I like - I may try 4 minutes next time). There was enough for 2 dinners... although we don't eat huge portions, so it's actually 2 dinners, plus one lunch for me.

I always try to keep track of the total elapsed time. I've seen recipes that say "xx-minute-yy" where "xx" is only the "cooking time." I cooked this for 5 minutes - should I call it "5 minute pasta?" No!!! It took me 40 minutes - there was the prep time, (chopping the onion, garlic, pancetta, thyme, sauteeing ingredients before adding tomato sauce) and it took 9 minutes to GET to pressure. I can understand why people get frustrated with recipes... I always try to keep track of the total elapsed time. I've seen recipes that say "xx-minute-yy" where "xx" is only the "cooking time." I cooked this for 5 minutes - should I call it "5 minute pasta?" No!!! It took me 40 minutes - there was the prep time, (chopping the onion, garlic, pancetta, thyme, sauteeing ingredients before adding tomato sauce) and it took 9 minutes to GET to pressure. I can understand why people get frustrated with recipes...

Penne with Meat Sauce (Pressure Cooker)

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