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    Home » Instant Pot

    Instant Pot Sausage and Tomato Pasta

    31 · Oct 17, 2016 · 3 Comments

    Jump to Recipe Print Recipe

    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

    Instant Pot Sausage Pasta recipe by Feisty Tapas

    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.

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

    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

    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 2 votes
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    Prep Time 5 mins
    Cook Time 20 mins
    Course Main Course
    Cuisine British

    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.

    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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    Have you joined my Pressure Cooking UK with Feisty Tapas Facebook group? As Instant Pot's social media girl, I also run the Instant Pot® UK Community. If you are wondering about buying an Instant Pot, feel free to send any questions. You can find all my pressure cooker / Instant Pot recipes right here.

    **This post contains affiliate links, thanks for supporting Feisty Tapas**

    31

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    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

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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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