The little Tapita very excitedly proclaimed that the sauce and the pasta taste like dumplings. She's very into dumplings since we have a dumpling man at Ely Market on Saturdays.
I used Heck's Chicken Italia sausages, they are very thin, like chipolatas, if you are using thicker sausages, make sure you fry them really well otherwise they may not be quite cooked in the short time it takes to cook the pasta.
I have another one pot pasta recipe for the Instant Pot right here. And a fabulous Mac and Cheese recipe here. Soon I'll publish my one pot Tuna Pasta too. All my Instant Pot recipes are right here, all with UK ingredients and measurements.
Ready for the recipe?
All-in-One Sausage and Tomato Pasta in the Instant Pot
This would probably serve two hungry people or four with a normal appetite. In my child's case it's two, the girl eats a lot. If you decide to double it, make sure you double everything as the pasta expands and needs the liquid.
- 5 Heck Chicken Italia sausages
- Extra virgin olive oil or oil of your choice
- Half a large onion (or one smaller onion), finely chopped
- 1 small carrot, finely chopped
- 2 garlic cloves, peeled and finely chopped
- A couple of glugs of red wine
- A good glug of Worcestershire sauce
- Tin of chopped tomatoes
- 150 g fusilli (Waitrose Essential to be exact)
- 300 ml water
- Vegetable stock, I added a teaspoon of my homemade stock paste. If you are using a cube I'd cut it in half for this amount of pasta.
- 1 tsp dry parsley (I would have added mixed herbs but I'm out of the usual mix I make)
1. Add the oil and press Sauté, brown sausages for a few minutes, add a dash of red wine and deglaze scraping any burnt bits off with a wooden spoon.
2. Add the onion, carrot and garlic. Keep sautéing for a couple of minutes. Add the Worcestershire sauce, give it a couple more minutes and deglaze with another dash of red wine 🍷
3. Press Keep Warm/Cancel and add the rest of the ingredients. Stir. Lock lid in. Steam release handle pointing to Sealing. Press Manual and programme 5 minutes. 3 minute natural release followed by a quick release. If you want it more al dente do a 2 minute quick release.
Tip: if you use a different pasta shape just remember that the key is in halving the cooking time and not waiting too long to do a quick release, otherwise it may be overcooked, if it's undercooked, pop the lid back on and let it rest for a little whileLet me know if you try it!
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