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Caldo Verde
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Servings |
4-6 servings
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Ingredients
- 2 tablespoons olive oil
- 2-3 cloves garlic
- 3.5 ounces white mushrooms finely chopped (pulse in food processor or chop by hand)
- 1 onion finely chopped
- 1 tablespoon tomato paste
- 2 teaspoons basil dried
- 2 teaspoon oregano dried
- kosher salt to taste
- black pepper to taste
- 16 ounces italian sausage a combo of sweet and hot tastes delicious
- 28 ounce tomatoes 1 can
- 14.5 ounce tomato puree 1 can
- 3 1/2 cups Water
- 1 pound rigatoni dried
Ingredients
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Instructions
- Heat the oil in your Instant Pot on sauté mode. When display reads "hot" add in and saute the onions, mushrooms, garlic and a pinch of kosher salt and a few grinds of black pepper until softened, at least five minutes.
- Stir in the oregano, basil and tomato paste and cook another minute, stirring constantly with a wooden spoon.
- Add in the sausage meat that you have removed from the casings and brown, breaking it up with your spoon, until no pink remains.
- Pour in the water, the tomato puree and, using your hand, squish the tomatoes in to break them up and then pour in all of the liquid from the can.
- Give the pot a good stir to make sure you get up all of the fond on the bottom of the pot and then add in the dry pasta.
- Give it one more good stir, lock on the lid and and program it for 6 minutes using the manual setting at high pressure.
- When the time is up, quick release the pressure and open the lid.
- Let it sit for another minute or two , giving it a couple of stirs, to thicken up a bit. If the sauce seems too thin, you can turn the saute feature back on and simmer it for a couple of minutes as well.
- Serve in big bowls with freshly grated parmesan.
Recipe Notes
Variation: When you have the extra time, you can make the sauce right up to the point where you would add in the dry pasta. Instead, close up the Instant Pot and seal the vent, hit manual and cook the sauce for 15 minutes on high pressure. Release the steam, add in the dry rigatoni at this point, close it back up and then program it for 6 more minutes at high pressure and proceed as instructed. The extra 15 minutes of cook time give even deeper depth of flavor to the sauce.
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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Love this recipe and will definitely make again!!
Delicious! I cooked the sauce for the extra 15 minutes. So good!
made this and its ok. some of the pasta was almost al dente some was completely cooked and no steam came out. I added peppers which i thought was good added veggie touch.
Delicious!! Easy to follow directions! Teenagers loves it too! Definitely will make this one again!!
Overall good. A kids midweek dinner, would not serve it on a saturday night. Needs a little less water to thicken it up. Maybe 2 cups only.
Also the directions are not clear on the tom puree in addition to the chopped and paste. I made without the puree.