Since I was introduced to the Instant Pot around 4 years ago, I have never tired of the ease of use, the time saving attributes and the sheer tastiness of many of the recipes.
This pasta dish is among my favourites.
It is quick, fast and easy – and oh so delicious with a big glass of red wine and some of the chewy focaccia bread that I make regularly.
At the heart of this dish are pork sausages, but you can source any kind of sausage including plant based. You can sub in chicken. Add a few sliced artichoke hearts. Whatever you have on hand. This is, after all, the building blocks of quick pasta recipes. Don’t have penne pasta? Consider Fusilli, Rotini and many others. Explore. Have fun!
Two cooked and sliced caramelized Leek and Onion sausages
1/2 Jar of sun-dried tomatoes – 1/2 cup or 75G
Heaping tablespoon of mince garlic
Tablespoon of Italian seasoning
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
16 ounces of Pasta (Penne)
1 container of low sodium chicken broth – (4 cups)
1 bunch of spinach
1 cup of grated Parmigiano-Reggiano cheese
1.5 cup of cream cheese (Chive infused)
In the Instant Pot stir together chicken broth, sun-dried tomatoes, Italian seasoning, garlic, salt and pepper.
Stir in sausage and pasta – and try to submerge pasta down into the broth (do not stir!)
Set to 5 minutes quick release.
After quick release, add Parmigiano-Reggiano, cream cheese and spinach. Mix.
Put lid on and let steam for 10 minute – with warm setting on.
After 10 minutes, stir and serve. Bon appetit
Colin Newell is a Victoria resident and food-beverage writer/influencer – active in the city, Province and country since the late 1980’s