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Classic Oatmeal-in-a bowl
Pasta with Broccoli and Sausage
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This pressure cooker conversion of a classic Italian pasta dish promises creamy broccoli, crispy sausage and al dente pasta. This dish is a flavorful one pot meal that comes together with an easy technique
Ingredients
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Instructions
- Add the oil to the pre-heated Instant Pot and, then squeeze the sausage meat of out its casing into the pot
- Break-up the sausage and saute' stirring infrequently until browned - at first the sausages will release water and then they will begin to fry, become crispy and start looking golden (about 5 minutes).Once the sausage is crispy, lift out of the pot and set aside. You can also remove some of the fat at this point, if you prefer.
- Add a small splash of water and lift-up the browned bits stuck to the base of the pressure cooker. Next add the pasta, tomato paste and salt. Mix the ingredients inside the Instant Pot well.
- Smooth out the top of the pasta into a somewhat flat layer, and add just enough water to cover the pasta (a few corners and points sticking out are ok)
- On top of the pasta mixture, add the broccoli florets - stem-side down. Close and lock the lid.
- Cook for 5 minutes on the Manual setting at low pressure.
- When time is up, open the Instant Pot using the quick release method. . Mix-in the garlic, break-up the broccoli, and add the fried sausage pieces back into the pressure cooker.
- Serve with a sprinkle of paprika and enjoy!
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Nice simple recipe. Kids liked it. I tripled the tomato paste, & added fennel. You could even make a chipotle aoli and add it in with some bacon to mix it up.
Used a hot sausage. Gave it a nice kick.
Very easy to follow recipe. Very nice and enjoyable to eat. Only thing i did add to the bowl was parmesan cheese.
Total disapointment. I followed the instructions to the letter and the sausage came out rubbery, and the brocolli disintigrated into mush that was inedible and gave the dish a very off putting flavor.
Delicious!
It was too dry and had little flavor. I will use the recipe again but add a few more ingredients to make it taste better.