Penne from the Instant Pot with creamy tomato sauce

The Instant Pot, as well as the Crock pot Express, are still my best friends in the kitchen. I use them almost daily. Stews, stew, vegetables, potatoes, soup, broth, rice, you can prepare it all in it. I never cook potatoes again in a pan on the fire, steamed from the slow cooker, they are much tastier (8 minutes at high pressure).

You don't have to cook the pasta separately for this pasta dish, everything goes together in the Instant Pot. First you fry the meat, the onions and garlic and then the other ingredients including the pasta are added. Make sure you put the tomatoes and pasta on top last and don't stir everything together. Using a spoon, press only the paste down a little. If you do stir the mixture, you have a chance of receiving the message 'Burn'. After 5 minutes at high pressure, the pasta is nice and al dente. To finish the sauce, add a little cream.

Instead of an Instant Pot, other electric pressure cookers can also be used, such as the Crockpot Express or the Ninja Food. The buttons on other pressure cookers have a different name, the function is the same.

Pen from the Instant Pot with creamy tomato sauce

1 tablespoon of olive oil

450 grams of marque chipolata sausages, in small pieces

2 small onions, chopped

2 cloves of garlic, finely chopped

120 ml dry white wine

2 red peppers, cut into pieces

1 tablespoon of sugar

1.5 teaspoons of dried basil

1 teaspoon of dried oregano

salt and freshly ground pepper to taste

360 ml chicken stock (or water)

2 tins of diced tomatoes (800 grams in total)

250 grams of penne (another type of short paste is also possible)

120 ml whipped cream or cooking cream

flat parsley, finely chopped

Parmesan cheese, grated

chili flakes to taste (optional)

Switch on the Instant Pot, press Sauté and set the temperature to More.

Put the olive oil in the inner pan. When Hot appears on the display, add the pieces of meat to the pan and brown them for ± 5 minutes. Toss every now and then.

Add the onion and garlic and fry while stirring until the onion is translucent.

Add the wine and scrape the burnt off the bottom. Let the wine evaporate for the most part.

Press Keep Warm / Cancel to stop the program.

Add the pieces of paprika, sugar, basil, oregano, salt, pepper and stock and stir the mixture together.

Add the tomato cubes and the pasta. Not! to stir together. Gently push the pasta into the sauce. Put the lid on the pan. Set the valve to Sealing. Press Manual or Pressure Cook and set High Pressure for 5 minutes.

When the time is up, press Keep Warm / Cancel. Turn the valve to Vent to release the steam and release the pressure.

Remove the lid and stir the mixture together.

Press Sauté. Add the whipped cream or cooking cream and let the sauce simmer for a while.

Divide the pasta between the plates and garnish with parsley, grated Parmesan and chili flakes.