I checked out Pressure Cooker Perfection by America’s Test Kitchen from the library this week. It was a book I haven’t come across before and I think it’s a very solid cookbook (as most of theirs are) for pressure cookers, they do like chili and meat sauces though!
In it, they had a recipe for cooking meat sauce and pasta all at once in the pressure cooker. I’ve seen this technique before, and frankly, I was a bit suspicious about how it would work out. I pictured a nasty and gummy mess. But this week, I got home from work, it was late, the house was super hot, and I was in the mood for some comfort food, so I gave it a shot and used their basic directions but added my own spin on things (as usual).
I was pleasantly surprised with the results. The pasta (penne rigate) cooked perfectly in 5 minutes, and because it cooked in the sauce, it had a lot of flavors. So I definitely suggest giving it a shot! Here’s my version enjoy!
One Pot of Pasta and Sauce in the Pressure Cooker
Chicken sausage, penne, vegetables, and pasta sauce come together beautifully in this true one-pot meal
1 TB olive oil
1 lb sweet Italian chicken sausage – removed from casing
1 onion – chopped
2 cloves garlic – minced
28 oz jarred pasta sauce – I use Sprout’s Salt-Free Marinara
1-12 oz can roasted salt-free tomatoes
1 lb penne rigate
3 cups water
6 oz fresh mushrooms – quartered
Heat 1 TB olive oil in a pressure cooker under medium/high heat. Add chicken sausage and onion, stir to break up large pieces, and cook until sausage is cooked through and lightly browned. Add garlic and cook for 30 seconds. Add pasta sauce, water, and penne and stir very well.
Place mushrooms on top of the mixture. Close the pressure cooker lid. Bring to pressure, reduce heat to low/medium to maintain pressure, and cook for 5 minutes. Quick-release pressure cooker, remove lid. Stir pasta very well. If it appears too soupy or if pasta needs a few more minutes, simply simmer for a few more minutes. Sprinkle with cheese and/or red pepper if desired.