This delicious one-pot Instant Pot Sausage and Tomato Pasta is so quick and easy that I just HAD to share it.
Even better, the leftovers are great and make a great work or school lunch in a flask.
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.
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📖 Recipe
Instant Pot Sausage and Tomato Pasta
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 1 teaspoon Extra virgin olive oil or oil of your choice
- 5 Heck Chicken Italia sausages or whatever sausages you want. These heck sausages 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
- 100 g onion
- 1 small carrot finely chopped
- 2 cloves garlic peeled and finely chopped
- 2 tablespoon red wine
- 1 teaspoon Worcestershire sauce
- 400 g tinned chopped tomatoes use fresh if you have fresh of course, or you could use tomato sauce if you have some left over
- 150 g fusilli any fusilli will do and it will also work with penne. Don't use anything too expensive, I tend to get the supermarket-own brands
- 300 ml water
- 1 teaspoon vegetable stock paste or powder 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 teaspoon dry parsley I would have added mixed herbs but I’m out of the usual mix I make
Instructions
Method
- Add the oil and press Saute, brown sausages for a few minutes, add a dash of red wine and deglaze scraping any burnt bits off with a wooden spoon.
- 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 (deglazing means scraping the bottom of the pressure cooker with some liquid by scraping it with a wooden spoon).
- Cancel Sauté and add the rest of the ingredients. Stir. Lock lid in. Steam release set Sealing. Pressure cook 5 minutes, high pressure. At the end of the cooking time do a 3 minute natural release followed by a quick release. If you want it more al dente do a 2 minute quick release.
Notes
Other pasta recipes you may like
I have another one pot pasta recipe for the pressure cooker, Seafood Pasta to be exact, so good. And you can also make it with spaghetti.
And a fabulous Mac and Cheese recipe.
Want a really easy pasta that you don't have to pressure cook and can easily cook on the hob? Try my Creamy Tuna Pasta or Squid Ink Pasta.
All my pressure cooker / Instant Pot recipes have UK ingredients and measurements.
Below I have compiled the answers to the questions I'm asked most regularly about this recipe:
Do I have to use Heck sausages?
Heck no! See what I did there? Just use whatever sausages you have. Chicken sausages, though, are great because they're not as greasy as pork sausages.
Do I have to use fusilli?
Not really, over the years we've seen people use different pasta shapes.
Just bear in mind that different pasta shapes may cook at different rates so here's my advice:
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 while.
What I do sometimes is cook the pasta for 1 minute so that it can do a longer natural pressure release before I let the rest of the steam out.
That way I can get on with doing things like setting up the table or tidy up the kitchen before dishing up.
That way there's less to do once I've sat down and relaxed.
Instructions
Step 1.
Add the oil and press Saute, brown sausages for a few minutes, add a dash of red wine and deglaze scraping any burnt bits off with a wooden spoon.
Step 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.
Step 3
Press Keep Warm/Cancel and add the rest of the ingredients. Stir. Lock lid in. Steam release handle pointing to Sealing. Press the Manual or Pressure Cook button and use the – and + buttons to programme 5 minutes. At the end of the cooking time do a 3 minute natural release followed by a quick release. If you want it more al dente do a 2 minute quick release.
Let me know if you try my Instant Pot Sausage and Tomato Pasta over on my Facebook Page.
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Marian Bishop says
Looks really great and easy to make. Thanks.
Sam Jenkins says
This is a regular for my family. It’s so simple that I make it when we go camping (tent and electric hookup). I have made this with many different types of sausage, and sometime add other vegetables with the onion and carrot (eg celery or red pepper) depending on what is in the fridge.
Avril Brown says
Made this last night and it was glorious! Had to improvise a bit as it turned out I didn't have any carrots so used up an aging red pepper that was loitering at the back of the fridge. Absolutely delicious and will definitely make it again! Thanks Maria!
Vivien Hill says
Just made this tonight in the Instant Pot Ultimate Lid, I added half a chopped red pepper and 3 mushrooms chopped. The herbs I added were a quarter teaspoon each of Rosemary, Basil, Oregano and Thyme and I used 4 Cumberland Sausages. The result was so delicious, I will definitely be making this recipe again. I can’t believe how easy this recipe was and the end result was so tasty. Definitely recommend. Thank you Maria!
Maria Bravo says
So glad you enjoyed it Vivien