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.
Beyond great. My daughter said “this is why you like it (IP) so much. I added meatballs at the beginning. Terrific dinner. A do again.
Turned out pretty soupy and not very spicy. Ill try more tomato purée and less water and more peppers next time. None the less it was tasty.
OrcaNinja, the recipe doesn’t call for peppers – they added the extra liquid and made your pasta “soggy”. Next time either saute’ the peppers to dry them out completely beforehand or – as you guessed- reduce the cooking liquid.
Worked excellent with rotini as well. Very quick and pasta was perfectly cooked. Had a good kick to it as well.
Followed the recipe and got a burn message and also burnt pasta. I haven’t had many IP disasters but this was definitely one of them!
It says to keep warm, but what setting would that be? I looked under sauté and there’s no option for keep warm. Do you mean the warm option? Because there is also a keep warm under pressure cook.
Never saw the text, it says pressure cook
Tried it following the exact receipe and came out great, yes indeed the trick is not to put too much water also the receipe it is for the sauce to be a bit runny. So, for that after i stopped cooking i put some fresh parmesan cheese and came out delicious!!!!!
It was too spicy and soup like. I guess you need to add thicker puree and less water. It’s nothing special and surprised it has such a high rating.
After I dish it up I Top it with fresh parmesan and mozzarella cheeses