Instant Pot Sausage and Tomato Pasta
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 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
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.
Note for Thermomix users
You can chop the onion, carrot and garlic together for 5 seconds, speed 5.
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
– 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.