Instant Pot Penne Pasta w/Italian Sausage

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 Tbsp vegetable oil (Use 2 Tbsp for stovetop version)

1 lb Italian sausage (500 grams casing removed, cut into 1/2 inch chunks)

1/2 cup onion (chopped)

1 Tbsp garlic (minced)

1/2 cup dry white wine

1 cup bell peppers (1 inch cubes)

1 Tbsp granulated sugar ([See Note 1])

1 ½ tsp dried basil

1 tsp dried oregano

1 tsp salt (or to taste)

¼ tsp black pepper powder

1 1/2 cups low sodium chicken broth (or water, No broth needed for stovetop version)

28 oz. crushed tomatoes (794 grams [See Note 2])

8 oz dry penne pasta (226 grams [See Note 3])

½ cup heavy cream

parmesan cheese (shredded)

parsley (chopped, to garnish)

¼ tsp crushed red pepper (or to taste, optional)

Directions

Instant Pot Instructions

Select Saute mode and add oil to inner pot of Instant Pot.

Add sausage, and cook until browned, about 5 minutes. Break up the sausage if the pieces are too large. (If the sausage browns too quickly, press Cancel until the Instant Pot cools down a bit and select Saute again.)

Add onions and garlic. Stir until onion is translucent.

Deglaze pot with white wine, stirring until liquid has nearly evaporated.

Turn off Instant Pot.

Stir in bell peppers, sugar, dried basil, oregano, salt, black pepper, and broth or water.

Add in the tomatoes and pasta. Don't stir but just gently push down to submerge in the liquid.

Close the lid and pressure cook on High Pressure for 5 minutes.

Do a Quick Release of steam, and open the Instant Pot. [Read More: The Different Pressure Release Methods]

Select Saute mode.

Stir in cream and simmer the pasta for a couple of minutes until heated through.

Turn off Instant Pot and if desired, let the pasta rest for a few minutes to absorb any remaining liquid. Remove the inner pot from the base to keep the pasta from cooking further.

Sprinkle each serving with Parmesan and parsley, and crushed red pepper, if using.

Stovetop Instructions

Make the marinara sauce: Heat 1 Tbsp oil in a medium saucepan over medium-high heat. Saute onions until soft, about 5 minutes. Add garlic and sauté briefly. Stir in crushed tomatoes and simmer for 15 minutes. Stir in sugar, dried basil, oregano, salt, and black pepper. Simmer for another 15 minutes. [See Note 1]

Cook pasta according to box directions. Drain and set aside.

Brown sausage in 1 Tbsp oil in a large saute pan, over medium-high heat, for about 5 minutes. Deglaze as needed.

Add bell pepper and sauté until crisp-tender.

Deglaze with white wine, simmering until the liquid is nearly evaporated, about 5 minutes.

Stir in pasta, 2 cups marinara sauce, and cream. Simmer until heated through. Add more sauce to taste.

Sprinkle each serving with parmesan and parsley, and crushed red pepper, if using.

Notes

Use San Marzano Tomatoes if available

Nutrition

• Calories: 364 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Sodium: 742 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 8 g
• Total Sugars: 11 g
• Protein: 17 g