Instant Pot Sausage and Tomato Pasta

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.

📖 Recipe

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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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine British

Servings 2 people (see note)

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

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

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