While pasta has always been a quick fix dinner, it becomes even more hands-free when you cook noodles, sausage, and sauce in the electric pressure cooker.
In the pressure cooker insert, place the sausage and onion. Cook on the sauté function until cooked through.
1 lb bulk Italian sausage, 1 onion
Add the pasta sauce and spices. Add the pasta and enough water to cover the pasta, about 3 cups water.
24 oz marinara sauce, ½ teaspoon dried basil, ¼ teaspoon red pepper flakes, 1 lb short tube pasta, 3 cup water
Secure the lid and set the machine to manual. Set the minutes according to ½ the recommended cooking time plus 1 minute.
When the cycle is complete, do an instant pressure release. The pasta will look very soupy, but after a few stirs, it will start to thicken up.
Stir in the kale, stirring well to combine. Then stir in the cheese. Serve immediately.
2 cup chopped kale, 8 oz mozzarella cheese (shredded), 2 oz Parmesan cheese (shredded)
Notes
Nutritional values are approximate and based on ⅛ the recipe. Refrigerate leftovers promptly and use within 4 days.Variations
For dairy-free eaters or kids who don’t like cheese, just omit the cheese or scoop out a few portions for them before adding the cheese.
For folks who like it spicy: You can increase the spice by using hot Italian sausage or adding more red pepper flakes.
To make this meatless: simply omit the sausage and add a bit of olive oil to the pot before sautéing the onion.
To have more veggies: Feel free to add more chopped spinach or swap in chopped kale. I’ve done it both ways and it’s delicious. You can also add chopped carrot and celery when you add the onions.