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    Home » Instant Pot

    Instant Pot Sausage and Tomato Pasta

    Published: Oct 17, 2016 · Modified: Jan 31, 2025 by Maria Bravo · This post may contain affiliate links · 5 Comments

    Jump to Recipe

    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.

    Photo of the sausage and tomato pasta made with fusilli seen with an Instant Pot Duo in the background

    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.

    Jump to:
    • 📖 Recipe
    • Other pasta recipes you may like
    • Do I have to use Heck sausages?
    • Do I have to use fusilli?
    • Instructions

    📖 Recipe

    Photo of the sausage and tomato pasta made with fusilli seen with an Instant Pot Duo in the background

    Instant Pot Sausage and Tomato Pasta

    Maria Bravo
    This Instant Pot Sausage and Tomato Pasta 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 from 3 votes
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    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Course Main Course
    Cuisine British
    Servings 2 people (see note)

    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

     
    Note for Thermomix users
    You can chop the onion, carrot and garlic together for 5 seconds, speed 5.
    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 while
    Terminology
    – Quick release means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting. This video shows you how to do it.
    – Natural release means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. No need to cancel the automatic Keep Warm function. If it takes over 15 minutes, you’re ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
    Keyword all-in-one, Instant Pot, Pasta, quick
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    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

    Instant Pot Sausage Pasta recipe by Feisty Tapas
    Photo of the ingredients

    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.

    Instant Pot Sausage Pasta recipe by Feisty Tapas. Delicious recipe perfect for beginners

    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.

    Have you joined my Pressure Cooking UK with Feisty Tapas Facebook group?

    **This post may contain affiliate links, thanks for supporting Feisty Tapas**

    32

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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

    Reader Interactions

    Comments

    1. Marian Bishop says

      August 28, 2019 at 11:53 am

      5 stars
      Looks really great and easy to make. Thanks.

      Reply
    2. Sam Jenkins says

      September 21, 2019 at 1:58 pm

      5 stars
      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.

      Reply
    3. Avril Brown says

      September 15, 2021 at 6:06 am

      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!

      Reply
    4. Vivien Hill says

      January 30, 2025 at 10:19 pm

      5 stars
      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!

      Reply
      • Maria Bravo says

        January 31, 2025 at 4:40 pm

        So glad you enjoyed it Vivien

        Reply

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    Hi, I'm Maria! A food blogger passionate about kitchen gadgets and their power to make life easier and tastier.

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