I am trying to not overheat the house and feed a family of 6. Did I mention our boys are now 15-20? They can eat. I wanted to use the Instant Pot and not have mushy pasta. I took the procedure and inspiration from onehappyhousewife.com. I do not keep jarred marinara on hand but I do have crushed tomatoes.
1 lb. hot Italian sausage links, casing removed
1 sweet onion, diced
3 cloves garlic, minced
4 baby bell peppers, diced
2 tbsp. Italian herb blend
salt & pepper to taste
1/2 cup red wine
2 cups chicken broth
1 cup water
1 lb. short sturdy dry pasta (I had cavatappi, but penne was what onehappyhousewife used)
1 28 oz. can crushed tomatoes
1/2 cup heavy cream
1/2 cup parmesan
On the sauté setting in the Instant Pot, cook the sausage, breaking it up into small pieces. Add in the onion and bell peppers. Season with salt and pepper When the meat is no longer pink, add the garlic and Italian herbs and cook for 30 seconds or so. Add the wine to deglaze the pan. When the wine has reduced (by half) add the chicken broth and water. Top with the dry pasta and then the crushed tomatoes. Do not stir the pasta in, but try to make sure it is submerged by pressing it down if necessary. Use manual pressure for 7 minutes. After 7 minutes, allow to naturally release for 2 minutes and then quick release. Stir in the cream and parmesan, adjust the seasoning, and serve with additional parmesan.
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