This All-in-One Pressure Cooker Sausage and Tomato Pasta was improvised today in the Instant Pot for the little Tapita's dinner, it went down so well that I thought I'd share it with you all.
Even better, there are leftovers.
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.
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.
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.
Ready for the recipe?
Instant Pot Sausage and Tomato Pasta
Ingredients
- 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
- 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
- 1 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
Instructions
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.
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 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.
Instant Pot Sausage and Tomato Pasta
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
Ingredients
- 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
- 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
- 1 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 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
- 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.
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!