Instant Pot Pasta with Sausage

Nancy

1 Tbsp vegetable oil

1 lb Italian sausage casing removed, cut into ½ inch chunks

½ cup chopped onion

1 Tbsp garlic minced

½ cup dry white wine

1 cup bell peppers 1 inch cubes

1 Tbsp granulated sugar

1 ½ tsp dried basil

1 tsp dried oregano

1 tsp salt or to taste

¼ tsp black pepper powder

1 ½ cups chicken broth or water

28 oz. crushed tomatoes

½ lb dry penne pasta

½ cup heavy cream

parmesan cheese shredded

Chopped parsley to garnish

¼ tsp crushed red pepper or to taste, optional

INSTRUCTIONS

Select 'Saute' and add oil to inner pot of Instant Pot.

Add sausage, and cook until browned, about 5 minutes. Break up the sausage if the pieces are too large. (If the sausage browns too quickly, press 'Cancel' until the Instant Pot cools down a bit and select 'Saute' again.)

Add onions and garlic. Stir until onion is translucent.

Deglaze pot with white wine, stirring until liquid has nearly evaporated.

Turn off Instant Pot.

Stir in bell peppers, sugar, dried basil, oregano, salt, black pepper, and broth or water.

Add in the tomatoes and pasta. Don't stir but just gently push down to submerge in the liquid.

Close the lid and pressure cook on High Pressure for 5 minutes.

Do a Quick Release of steam, and open the Instant Pot. [Read More: The Different Pressure Release Methods]

Select 'Saute'.

Stir in cream and simmer the pasta for a couple of minutes until heated through.

Turn off Instant Pot and if desired, let the pasta rest for a few minutes to absorb any remaining liquid.

Sprinkle each serving with Parmesan and parsley, and crushed red pepper, if using.

NOTES

Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.

To lighten the dish, you could substitute half-and-half for the heavy cream.

The sugar adds a nice balance to the flavor of the tomatoes, but feel free to leave it out or add some grated carrots.

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