Instant Pot Spicy Sausage Pasta
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Instant Pot Spicy Sausage Pasta

by | Jun 6, 2018

Instant Pot Spicy Sausage Pasta

by | Jun 6, 2018

My Sausage & Shells has quickly sky-rocketed to become one of my most popular and sought-after recipes. (Believe me. If you tried it, you’d taste why)
So, I found it time to create another sausage pasta, except this time, with a marinara based spicy sauce (think a Fra Diavolo/Arrabiata) and finished off with some creamy perfection to send it home.
Ladies & Gents, I am beyond proud to introduce my Spicy Sausage Pasta  – one of the most remarkably flavorful, delicious and easy recipes you’ll ever make in your Instant Pot!
Here’s How I Made It!: 
Begin with a really large (or 2 medium) shallot(s)…
…and dice ’em up.
Now take a blend of sweet & hot Italian sausage (or all hot or all sweet).
With each sausage, use the tip of the end of a sharp knife and lightly drag it across the casing/skin of the sausage in a vertical fashion…
…spread the casing apart along the line you just slit…
…and simply peel the casing off of the sausage meat.
Repeat the process until you’ve removed all the sausage meat from all the casing and place in a bowl (and discard the casings when done).
Now go to the Instant Pot, add in some butter and give it some heat.
Once the butter’s melted, add in the shallots…
…and allow it to cook for a few until it begins to lightly brown.
Now add in some garlic…
…and allow it to cook for a few minutes along with the shallots so they get a little more brown in color.
Then, add in the sausage meat.
Constantly break the meat up with a wooden spatula (or whatever utensil you want) as it browns for a few minutes…
…so that it looks like this when all’s said and done. It shouldn’t be fully cooked, but just lightly browned.
Now add in some marinara sauce (use a good one)…
…some garlic broth (or chicken broth or even water)…
…hot sauce (this makes the finished sauce what it is so I’d keep it. It’s not overly spicy – I promise)…
…dried basil…
…Italian seasoning…
…and crushed red pepper flakes (but you can leave them out if you aren’t into it).
Give everything a nice, big stir so it’s all combined.
Now let’s select our pasta (I love Campanelle for this. It’s like a rolled up mini-Lasagna noodle in the shape of a trumpet)…
Add it to the Instant Pot, BUT DO NOT STIR IT. Simply smooth it out…
…so that it’s nice and submerged (it’s okay if some peaks above the liquid).
And then top it off with some baby spinach. (It may look like it’s full to the brim, but it wilts into nothing when cooked). Secure the lid and cook at high pressure.
While the pasta’s cooking, take 1-2 bunches of scallions (two is better)…
…and slice them up into 1/2 – 1″ pieces. Set aside.
Then cube up some Boursin and cream cheese and set aside. (You can also just use double the cream cheese if you cannot find Boursin)
Once the pasta’s done cooking, you’ll see the spinach wilted into nothing! Give it a stir…
…so that the spinach becomes nice and combined with the pasta.
Now we’ll add in a little more marinara sauce (we add it now because we didn’t want to risk the sauce being too thick when we cooked at pressure AND because it’ll be a bit more substantial this way with the chunks of tomatoes)…
…as well as our scallions.
Stir everything together well for a moment so that the scallions get coated in the sauce and a bit heated.
Finally, add in that cream cheese and Boursin combo…
…and stir for a few moments until they’re totally melded into the sauce.
It’s ready to serve! Plate/bowl some up…
…grab a forkful…
…show it off…
…enter the house of mouth…
…the reaction will be something like this (like you’re almost mad that food can taste this good)…
…and this.
An INSTANT classic! Enjoy!
  • 4 tbsp (1/2 stick) of salted butter
  • 2 shallots, diced
  • 2 bunches of scallions, sliced in about 1 inch strands
  • 2 lbs of Italian Sausage (sweet, hot or mixed), with filling removed from their casing (using the sharp tip of a knife, slice the surface of the sausage casing longways and remove the meat of each sausage from the casing and then discard the casing)
  • 1 tbsp of sliced, crushed or minced garlic
  • 2 cups of garlic broth (I used 2 tsp of Garlic Better Than Bouillon + 2 cups of water but you can just use 2 cups of chicken broth or even just 2 cups of water instead and it will still be great)
  • 1/2 cup of hot sauce (I used Frank’s)
  • 4 cups of marinara sauce, divided into 3 cups before pressure cooking and 1 cup for after
  • 1 tsp of Italian seasoning
  • 1 tsp of dried sweet basil
  • 1/2 tsp of crushed red pepper flakes (add another 1/2 tsp more if you want it spicier or omit if you want it less spicy)
  • 1 lb (1 box) of Campanelle pasta (Rotini, Gemelli, Farfalle or Cavatappi will work too)
  • 5-8 oz of baby spinach
  • 4 oz of (half a brick) of cream cheese, cut into cubes
  • 5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, just use the whole 8 oz brick of cream cheese)

For those who ask, I’d say that this recipe, as written, is a 2.5-3 on a spice scale of 1-5 (5 being the hottest).

Don’t want it spicy? Okay! Just use sweet Italian sausage instead of hot and leave out the hot sauce and crushed red pepper flakes!

To that point, if you want it SPICIER, add more hot sauce and crushed red pepper flakes to taste at the end when doing the final mix!

This makes a LOT! It will EASILY will serve 6-8!

You can store leftovers in the fridge and it reheats beautifully in the microwave with some great flavor! Also, you can freeze the leftovers too if you desire and then thaw when ready to eat and re-heat in the microwave!

  1. Add butter to the Instant Pot (I used a 6qt), hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once the butter’s melted and sizzling, add in the shallots and cook for 2-3 minutes until a bit browned in color. Then, add the garlic and stir for another 1-2 minutes more so they have some color and the shallots are even browner
  2. Add the sausage meat and stir it up in the pot with everything constantly for 2 minutes. It’s best to do this with a wooden spoon or spatula so the sausage crumbles/breaks apart as it browns. The sausage should not be fully cooked by this point
  3. Next, add in 3 cups of the marinara sauce, the broth, hot sauce, Italian seasoning, dried basil and crushed red pepper flakes. Stir everything together well
  4. Then, add in the pasta BUT DO NOT STIR. Just allow it to be as submerged under the liquid as possible by smoothing out with a mixing spoon (it is okay if some of the pasta is sticking out above the liquid). Top off with the spinach and, again, DO NOT STIR. (Note: It’s going to feel like there’s a LOT of spinach in there and it will come up to the brim of the pot, but don’t worry – it cooks down into nothing!)
  5. Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done
  6. Stir in the remaining 1 cup of marinara sauce (room temperature) and the scallions (adding them in now as opposed to before pressure cooking will allow them to retain a wonderful texture)
  7. Lastly, stir in the Boursin and cream cheese for about 2 minutes until they’re completely melded into the sauce
  8. Transfer to a serving dish and enjoy!

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